CHRISTOPHER 
HOUSE  GUILD 


GOOK  BOuK 


UNIVERSITY  OF 

ILLINOIS  LIBRARY 

AT  URBANA  CHAMPAIGN 

OAK  STREET 

LIBRARY  ^AGILITY 


Corner  Book  Shop 

102  Fourth  Ave. 
New  York  3,  N.  Y. 


CHRISTOPHER 
HOUSE  GUILD 

COOK  BOOK  ::  :: 


The  earliest  known  Cook  Book  was 
printed  in  Venice  in  1475 


COMPILED  BY 

CHRISTOPHER  HOUSE  GUILD 

OF  THE 

FIRST  PRESBYTERIAN  CHURCH 
EVANSTON.  ILLINOIS 


Copyright  1912 
By  Mrs.  Theodore  Nelson  Johnson. 


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PREFACE 

**To  be  a  good  cook  means  the 
knowledge  of  all  fruits,  herbs, 
balms  and  spices,  and  of  all  that 
is  healing  and  sweet  in  field  and 
groves,  and  savory  in  meats; 
means  carefulness,  inventiveness, 
watchfulness,  willingness  and 
readiness  of  appliances.  It  means 
the  economy  of  your  great- 
grandmothers  and  the  science  of 
modern  chemists.  It  means  much 
tasting  and  no  wasting.  It  means 
English  thoroughness,  French 
art  and  Arabian  hospitality.  It 
means,  in  fine,  that  you  are  to  be 
perfectly  and  always  ladies  (loaf- 
givers)  and  to  see  that  every  one 
has  something  nice  to  eat." 

—  RUSKIN. 


Capital,  $150,000.00       Surplus,  $200,000.00 


THE 

OLDEST 

BANK 

ON 

THE 
NORTH 
SHORE 


A  TRUST  COMPANY 


Banking  for  Women 

is  nowadays  not  only  a  business  necessity  but  also  a  distinct 
pleasure  in  an  institution  such  as  this,  which  affords  every 
facility  for  the  accommodation  of  its  lady  patrons.  An  at- 
tractively furnished  rest  room,  containing  desks,  stationer^', 
telephone,  etc.,  is  constantly  at  their  disposal. 

Small  as  well  as  large  household  checking  accounts  are 
received;  3%  compound  interest  is  paid  on  savings  deposits 
from  $1.00  upwards  and  Safe  Deposit  Boxes  rented  for 
$3.00  per  year. 

State  Bank  of  Evanston 

FOUNTAIN  SQUARE 
EVANSTON.     -     -     -     ILLINOIS 

OFFICERS 


William  A.  Dyche, 

President 
F.  J.  Scheidenhelm, 

Vice-Pres.  &  Cashier 
C.  J.  Luther, 

Asst.  Secretary 


H.  J.  Walliniford. 

Vice-President 
G.  H.  Tomlinson, 

Asst.  Cashier  &  Sec'y 
L.  J.  Knapp, 

Asst.  Secretary 


The  QUALITY  STORE 

O.   J.   MOCHON,   Proprietor  Formerly  North  Shore  Grocery 

When  you  do  not  know  what  you  want  to  eat  just  call  us  up 
and  let  us  suggest  something. 


Grocery  Department 

Staple  and  Fancy  Groceries  of  all  kinds 
Fresh  Fruits  and  Vegetables. 

Meat  Department 

Choice  Fresh  Meats  of  all  kinds. 

Phones  2751-2752 


Baker D  Department 

We  have  our  own  make 
of  delicious  and  whole- 
some Bakery  Goods 
made  fresh  every  day 
from  our  own  ovens. 


616  Davis  Street 


TABLE  OF  CONTENTS 

BEVERAGES    Page    25 

Boiled  Coffee   Page  25 

Tea Page  25 

Iced  Tea   Page  25 

Hot  Chocolate    Page  25 

Plain  Lemonade   Page  26 

Ginger  Ale  Lemonade  Page  26 

Pineapple  Lemonade   Page  26 

Cherry   Julip Page  26 

Chocolate  Syrup  for  Iced  Chocolate  Page  26 

Grape  Juice  Punch   Page  27 

Fruit  Punch  Page  27 


W.  H.  Cook  Co. 

Wholesale  and  ReUil 

MEATS 

913  Chicago  Avenue 
Evanstott,  Illinois 

Telephones  280  and  281 


If.  R.  CHAPIN 


N.  P.  NELSON 


CHAPIN  & 
NELSON 

Livery  and  Board- 
ing Stables 

Carriages  and  Cabs  Famished 
for  All  Occasions 

831-833  Chicago  Avenue 

Teleykones  163  3736  Evansttn,  111. 


You  want  good  furniture 
in  your  home;  furniture 
that  improves  on  acquaint- 
ance and  is  so  well  made 
that  your  children,  grand- 
children and  great  grand- 
children may  use  it  and  be 
proud  of  it. 

There's  just  as  real  honesty  today 
in  furniture  making  as  there  was  in 
the  Colonial  days,  if  you  know  where 
to  go  to  find  it. 

Scholle  furniture  is  the  honest  kind, 
and  the  new  Scholle  store  is  the  best  ap- 
pointed furniture  store  in  the  country. 

No  matter  what  you  want  in  furniture 
you'll  find  it  here  and  at  a  price  as  low  as 
honest  workmanship  and  honest  methods 
will  justify — you'll  get  big  value. 

You're  as  welcome  if  you  come  only  to  look 
around    as   if    you    came    to    buy.       Come. 

Scholle  Furniture  Company 

121  South  Wabash  Avenue 

Telephone  Randolph  6001 


Chas.  H.  Scholle,  Pres. 
C.  J.  Mohr.  2nd  V.  Pres. 


F.  Posthuma,  V.  Pres. 
Andrew  J.  Shea,  Secy-Treas. 


THOMAS  E.  CONNOR 

ESTABLISHED  1895 

Hardware  ::  House  Furnishing  Goods 

^Tp  Sole  Agent  for  Visible  New  Process 

Steam,  Hot  Water      ^It  Gas  Ranges— over  300  in  Evanston. 

and  Hot  Air  "  Jt^^"?!,^  Porcelain  Refrigerators. 

,,      .  New  Idea  uas  Ranges. 
Heating  ^ 

605  and  607  Davis  Street 

Telephones  2154-2155  EVANSTON,   ILL. 


TABLE  OF  CONTENTS 

BEY  ERA  GES—Con  tinued 

Egg-Nogg    Page  27 

Mulled  Sherry   Page  27 

Catawba  Grape  Juice  Punch  Page  28 

Claret  Punch    Page  28 

A  Delicious  Drink   Page  28 


John  Westreicher 

(INC.) 


Randlev  s 

Good 

Coffee 

802  Dempster  Street 

Telephone  62 

1928  Central  Street 

Telephone  4567                            Wilmette  220 

W.  H.  POWERS  HARRY  LAWLER 

W.  H.  POWERS  CO. 

Distilled  Water  Ice 

Factorp  and  Office 

1932  Ridge  Avenue 

Telephone  Evanston  6-7  Evanston,  Illinois 


TABLE  OF  CONTENTS 

BREAD  AND  BREAKFAST  CAKES. Page     31 

White  Bread  Page  31 

Batter  Bread   Page  31 

Parker  House  Rolls  Page  32 

Oatmeal   Bread    Page  32 

Whole  Wheat  Nut  Bread  Page  32 

Boston  Brown  Bread Page  33 

Corn   Bread    Page  33 

Graham  Brown  Bread    Page  33 

Scotch  Short  Bread  Page  33 

Date  and  Nut  Loaf  Page  34 

Graham  Nut  Bread   Page  34 

Nut   Bread    Page  34 


G.  C.  SCHEIBE 

Grocer 

601  Dempster  Street 

Telephone  2525  Evanston,  111. 


eSTABLISHEO   I87S    BY  C.J.LEHMANN 


FAI 


STATE 
DEARBORN 


ADAMS  AND     |      ^ri  roHnNF^/  PR'VATE  EXCHANGE  3     |    STORE  OPENS  AT aSO  AM 
BORNSTS        I      ^^'•^*^"'"*^*  I  AUTOMATIC  62-565.  I    AND  CLOSES  AT    6.  RM. 


Best  Results  from  the  recipes  in  this  book 

can  be  obtained  only  by  using  pure,  wholesome  food 

products  such  as  alone  are  sold  in  our  mammoth  seventh  floor 

Grocery  and  Market 

We  are  Chicago's  greatest  purveyors  of  staple  groceries,  carrying 
all  the  well  recognized  brands  of  supplies  in  every  line;  and  we 
are  at  the  same  time  the  leading  fancy  grocers,  well  prepared  to 
supply  you  with  all  the  choicest  and  daintiest  table  delicacies 
which  the  world  produces — many  epicurean  tid-bits  for  people 
who  enjoy  good  living — some  sold  exclusively  by  us.     In 

Fresh  Fruits  and  Vegetables,  Frah  Meats  and  Fish 

Selected  Teas  and  Coffees  All  Kinds  of  Fine  Cheese 

Fresh  and  Pure  Delicatessen  Goods 

Our  offerings  are  supreme.  All  our  bakery  and  pastry  goods  are  baked  fresh 
daily  in  our  own  ovens.  Our  sample  order  room  is  a  great  convenience  en- 
joyed by  our  patrons.  Telephone  and  mail  orders  receive  the  best  possible 
attention. 

We  are  never  pleased  till  you  are. 


MAIN  OFFICE 
Telephones  2797-2798 


WILMETTE  BRANCH 
615  W.  Railroad  Ave. 


^  Washington  Laundry 


JOHN  ORTLUND  &  SON 


700-2-4  Washington  St. 


Evanston,  111. 


TABLE  OF  CONTENTS 

BREAD  ASD   BREAKFAST   CAKES— Continued 

Ginger    Bread    Page  34 

Bran   Bread Page  35 

Pettyjohn's  Nut  Bread   Page  35 

Southern  Rice  Bread    Page  35 

Hot  Water  Ginger  Bread    Page  35 

Ginger  Bread  Page  36 

Spoon  Corn  Bread   Page  36 

Spider  Corn  Cake  Page  36 

Corn  Griddle  Cakes  . . , Page  36 

Johnny  Cake    Page  36 

Mrs.  Lamprecht's  Coffee  Cake   Page  37 


The  Evanston 
Decorating  Co. 

High  Class  Interior  Work 
Exterior  Painting 

1576  Maple  Ave. 

Tdephoneisi       Evanston,  111. 


Ghas.  W  Triggs  Go. 

"The  House  of   Quality" 

Fish  and  Oysters 

Producers  of  all  Kinds  of 

Fish  in  Season 

Positively  the  Only  House  in  Evan- 
ston that  can  serve  the  trade  with 
Seal-Shipt  Oysters 

Connecticut  Standards,  Providence 
Selects  and  New  York  Counts 

606  Davis  Street 

T.  J.  FITZGERALD,  Manager 

Phones:  Evanston  2555,  2556,  2557 


nrmS  BANK  is  calculated 
to  be  of  special  conveni- 
ence to  the  women;  a  place 
where  they  can  come  and  FEEL 
AT  HOME.  Rooms  especially 
fitted  up  are  set  apart  for  their 
exclusive  use.  We  welcome 
small  transactions,  and  gladly 
explain  matters  of  business 
whenever  called   upon  to  do  so. 


The  City    National 
Bank    of    Evanston 


VOU  want  to  be  sure  of  two  things 

-■■    about  the  milk  you  use: 

1st.    It  must  come  from  healthy  cows: 

2nd.     It  must  be  kept  clean  after  it  comes  from  the 
cows. 

There's  one  certain  and  safe  way  to  know  these — 
use  only  BORDEN'S  milk  and  cream  from  healthy 
cows  and  the  cleanest  bottling  plants  on  earth. 


TABLE  OF  CONTENTS 

BREAD  AND  BREAKFAST   CAKES— Continued 

Bran   Muffins    Page  37 

Whole  Wheat  Muffins   Page  37 

Currant  Buns  Page  38 

Plain  Muffins   Page  38 

Blueberry   Muffins    Page  38 

Maryland  Biscuits    Page  38 

Rich  English  Muffins   Page  39 

Nut  Muffins    Page  39 

Baking  Powder  Biscuit   Page  39 

Waffles    Page  40 

Snow  Ball  Biscuit   Page  40 


Fred  Strauss = Cleaners  and  Dyers 

1618  Orrington  Avenue 

Telephone  1677  Evanston 


Established  1897  Telephone  Evanston  1010 

General  Manager 
EPRAM  M.  TORCOM 


Native  Cleaners  and  Repairers  of 

Oriental  Rugs  and  Carpets 

Remember  us  when  your  rugs  need  attention.     Advice  given 

gladly  at  any  time.     We  have  beautiful,  choice  Oriental 

Rugs  for  sale.     Ask  your  friends  about  our 

honesty  and  ability. 

1409  Sherman  Avenue,  Evanston,  111. 

EVANSTON-CHICAGO 

KABOB 

According  to  tlie  size  of  family  have  Shoulder 
of  Lamb  cut  in  small  pieces  to  correspond  in  size 
with  quartered  onions  and  tomatoes,  with  peppers 
cut  about  the  same  size  as  other  vegetables,  and 
place  alternately  on  skewers.  Sprinkle  plentiful- 
ly with  salt  and  pepper. 

Have  the  bottom  of  the  broiler  just  covered 
with  water,  place  skewers  in  rows  on  rack  of 
broiler  and  put  in  with  slow  fire,  turning  fre- 
quently while  broiling,  that  everything  may  be 
cooked  through,  being  careful  not  to  dry  it. 

When  done  place  on  platter,  leaving  food  on 
skewers  "Oriental  Style"  just  as  we  serve  **corn 
on  the  cob." 

This  may  be  made  on  the  broiler  without 
using  skewers,  if  desired. 

Compliments  of  Torcom  Bros. 


Peabody  Coal  Company 

1015  Church   Street 
Evanston,   111. 


COAL 

BUILDING  MATERIAL 

FEED 

GARDEN  SEEDS 


Telephones : 

Evanston  -  2450 
Wilmette  -  141 
Glencoe  -  75 
Niles  Center         3 


TABLE  OF  CONTENTS 

BREAD  AND  BREAKFAST  CAKES— Continued 

Pop  Overs Page    40 

Cheese    Straws Page    40 

Cinnamon  Sticks Page    40 


The  Pure  Food 
Supply  Co. 


High  Grade  Butter,  Strictly  Fresh 

Eggs,  Tea,  Coffee,  Baking 

Powder  and  Extracts 

Satisfaction  Guaranteed  or  Money 
Refunded 

26  Years  in  Business 
Daily  Deliveries  in  Evanston 

3311  N.  Clark  Street 


Pure  Hand  Work 

Mutual  Laundry 
Co. 

1508-10  Sherman  Ave. 
EVANSTON 

Telephone  783 


% 


H.  Ropinski  &  Co. 

Ladies   Fashionable  Tailor 
and  Importer 

Now  Showing  the  Correct  Styles 

When  choosing  your  costumes,  it  is 
important  to  consider  your  own  in- 
dividuality as  well  as  the  prevailing 
styles.  My  specialty  is  to  harmonize 
both,  because  I  produce  the  highest 
grade  work  at  a  minimum  cost,  the 
best  values  fare  obtained  at  my  es- 
tablishment. Appointments  by  Tele- 
phone 1778, 


508  Davis  Street.  Evanston 


WOMAN'S   EXCHANGE 


Ice  Cream  Department 


The  New  Sanitary  Factory 


Tel.  988 


EVERYTHING  IN 

Ice  Creams 

Charlotte  Russe         Meringue*         Spun  Sugar  Nests 
Special  Rates  to  Clubs,  Churches  and  Large  Orders 

512  Davis  Street 


TABLE  OF  CONTENTS 

APPETIZERS  AND  SOUPS  Page     43 

Soup  Stock  Page  43 

Beef   Bouillon    Page  43 

Old  Fashioned  Vegetable  Soup  Page  44 

Tomato  Soup   Page  41 

Canapes    Page  44 

Caviar  Canape  Page  44 

Salted   Almonds    Page  45 

Sardine  Canapes  Page  45 

Anchovy  and  Sardine  Canape Page  45 

Anchovy  Paste  Canape  Page  45 

Tomato  or  Mock  Bisque  Soup Page  45 


ilOHN  WEILAND 


Florist 


Greenhouses 
1516  Green wMd  Booleyar^ 

Phono  83 

Retail  Store 

1614  ShemuD  ATenae 

Phone  502 

EVANSTON,  ILLINOIS 


A.  S.  VAN  DEUSEN 
The  Grocer 


Peas,  Corn  and  Tomatoes  in 
the  best  grades  were  a  failure 
this  year  and  are  hard  to  buy. 
When  our  future  goods  have  been 
sold,  they  will  be  much  higher  in 
price.  Buy  them  now.  Everj'thing 
in  this  market  in  fresh  fruits  and 
vegetables. 


EVANSTON 


WILMEHE 


Complete  Stock  of  Children 's 
Shoes  at  the  Evanston  Store 

Foster  Shoes 

For  Children  and 

Young  Folks 

It  is  no  longer  necessary  to  tire 
both  the  Mothers  and  their  Child- 
ren with  a  trip  to  the  city  for  pro- 
perly fitted  Shoes. 

Foster  Shoes  are  made  of  good 
materials  and  are  scientifically 
fitted. 


Shoe  Economy  is  Comfort  plus  Service 

F.  E.  FOSTER  &  CO. 

125  R  W^bTh  Ave.     ^'^^^r.^:!;T  °^^'^ 
CHICAGO  EVANSTON 

i-i  =  — Ei 


"IS"    AYRSHIRE 

QUALITY    1  ICREAMERY  BUTTER 


RICH 

IN 

FLAVOR 


Ayrshire  Creamery  Butter  is  made  in  the  most  sani- 
tary and  up-to-date  Creameries  in  Wisconsin. 

Housewives  will  find  that  it  possesses  the  sweetest 
flavor,  the  greatest  uniformity  and  the  most  remark- 
able keeping  qualities  of  any  butter  on  the  market. 

ASK    YOUR    GROCER 

H.  C.  CHRISTIANS  CO.,  Johnson  Creek,  Wis. 


TABLE  OF  CONTENTS 

APPETIZERS  AND  SOUPS— Continued 

Corn    Soup    Page  46 

Cream  of  Corn  Soup  Page  46 

Potato    Soup    Page  46 

Cream  of  Oyster  Soup Page  46 

Green  Pea  Soup   Page  47 

Bean  Soup  Page  47 

Cream  Potato  Soup   Page  47 

Split  Pea  Soup   Page  47 

Green  Pea  Soup Page  47 

Cream  Lettuce  Soup  Page  48 


A.  C.  GALITZ        T.  F.  MAHON 

GEO.  P.  MILLS 

6ALITZ&MAH0N 

Druggist 

Market 

1000  Davis  Street 

Cor.  Nayie  Ave. 

Phones 
2760,  2761,  2762.  2763 

EVANSTON,  ILL. 

815  Davis  Street 

EVANSTON,  ILLINOIS 

Do  you  know  the  old- 
est fire  insurance 
company  in  the 
world? 


IT 


Has  Celebrated  Its  Two  Hun- 
dredth Anniversary 

Was  Organized  in  1710. 

Furnishes  the  Longest  Tried 
Indemnity. 


If  you  are  interested  in  securing  indemnity 
of  this  high  character,  put  the  above  ques- 
tion to  the  following  well-known  firms  in 
your  city: 

MASON  &  SMART 

1580  Sherman  Avenue 

GEORGE  H.  GRAIN 

845  Chicago  Avenue 

CHAS.  A.  WIGHTMAN  &  CO. 

1564  Sherman  Avenue 

GLASS  &  BECKSTROM 

1915  Central  Street 

They  can  answer  it  and  also  furnish 
you  with  a  policy  contract. 


Beverages 

"He  knew  no  beverages  but  the  /lowing  stream" 


BOILED  COFFEE 

Mix  1  cup  freshly  ground  coffee  with  1  egg-white 
and  mashed  shell  and  1  cup  cold  water.  When  thoroughly 
mixed  put  into  a  well-scalded  and  well-aired  coffee  pot  and 
add  6  cups  cold  water;  heat  gradually  until  boiling,  put  a 
piece  of  cloth  in  spout  to  keep  in  aroma,  boil  5  minutes ; 
add  2  tablespoons  cold  water,  draw  pot  to  back  of  range; 
in  2  minutes  serve.  — Mrs.  E.  H.  Webster 

TEA 

Tea  must  be  made  of  freshly  boiled  water.  When  the 
water  boils  hard  pour  upon  the  tea  leaves  the  required  quan- 
tity of  water.  Shut  down  the  cover  of  the  tea  pot  and  let 
stand  just  5  minutes. 

ICED  TEA 

Serve  in  high  straight  glasses  with  plenty  of  cracked 
ice;  the  tea  should  not  be  very  strong  or  it  will  become 
clouded  when  the  ice  is  added ;  serve  with  lemon  and  sugar. 
A  novel  and  delicious  addition  is  to  add  a  good  sized  table- 
spoon lemon  sherbet  to  each  glass  of  ice  cold  tea ;  serve 
before  the  sherbet  melts. 

HOT  CHOCOLATE 

2  oz.  sweetened  chocolate  4  cups  milk 

Few  grains  salt  Whipped   cream 

Heat  milk;  add  chocolate  and  stir  until  chocolate  is 
melted.    Let  come  to  a  boil  and  serv^e  with  whipped  cream. 


26 BEVERAGES 

PLAIN  LEMONADE 

Squeeze  the  juice  from  2  lemons  for  ever}-  3  glasses 
of  lemonade.  Strain  and  sweeten  to  taste  with  sugar,  or 
better  with  sugar  syrup.  Add  about  3  glasses  plain  un- 
charged water  and  a  large  piece  of  ice. 

GINGER  ALE  LEMONADE 

Make  a  good  strong  lemonade,  add  a  few  slices  or 
shavings  of  cucumber  peel,  when  ready  to  serve  add  an  equal 
quantity  of  ginger  ale  and  serve  very  cold.  An  excellent 
summer  drink. 

PINEAPPLE  LEMONADE 

3    cups   sugar  1  pint  water 

Juice  of  3  or  4  lemons  1  grated  pineapple 

About  1  quart  water 

Boil  sugar  and  pint  of  water  10  minutes ;  let  cool  and 
add  the  lemon  juice  and  pineapple;  let  stand  2  hours  arid 
add  quart  of  apollinaris ;  serve  at  once. 

CHERRY  JULIP 

Bruise  a  sprig  of  mint  in  each  glass ;  add  1  or  more 
tablespoons  cherry  syrup,  and  fill  %  full  of  either  plain  or 
charged  water,  ice  cold. 

CHOCOLATE  SYRUP  FOR  ICED  CHOCOLATE 

5  oz.  Baker's  chocolate  5  tablespoons  cocoa 

21^  cups  sugar  5^^  cups  water 

1  teaspoon  salt  Vanilla  to  taste 

Boil  chocolate  with  most  of  the  water,  add  cocoa  mixed 
with  the  rest  of  water  and  boil  3  minutes ;  add  sugar 
and  boil  5  minutes ;  cool  and  add  salt  and  vanilla.  This 
makes  1^  quarts  syrup.  Keep  closely  covered  in  refrig- 
erator. Use  about  2  tablespoons  syrup  to  each  glass  of  rich 
milk  and  serve  ice  cold. 


BEVERAGES 27 

GRAPE  JUICE  PUNCH 

Juice  3  lemons  Juice  1  orange 

1   quart  plain  or  Apollinaris      1  pint  grape  juice 
water  1   cup   sugar 


FRUIT  PUNCH 

1  pineapple  or  3   cups  boiling  water 

1  can  grated  pineapple  1  cup  tea,  freshly  made 

Juice  5  lemons  1  pint  strawberry,  currant  or 

1  bottle  charged  Appollinaris  grape  juice 

water  1  quart    sugar,    or    better,    3 

5  quarts  water  cups   sugar   syrup 

It  is  better  to  mix  the  punch  several  hours  before  serv- 
ing, then  let  stand  closely  covered  on  ice  to  chill  and  ripen. 
When  ready  to  serve  add  apollinaris.  Strawberries,  mint 
leaves  or  slices  of  bananas  are  often  added  as  a  garnish. 

—Mrs.  E.  K.  Webster 

EGG-NOGG 

6  eggs — whites     and     yolks      1  quart  cream 
beaten  separately  and  very      1  pint  best  brandy 
stiff  ^2  cup  sugar 

Flavor  with  nutmeg  ^4  pint  Jamaica  rum 

Stir  the  yolks  into  the  cream  with  the  sugar,  which 
should  first  be  beaten  with  the  yolks,  next  the  brandy  and 
rum;  lastly,  whip  in  the  whites  of  the  eggs. 

MULLED   SHERRY 

1  cup  boiling  water  1     tablespoon     broken     stick 
1  dozen  cloves  cinnamon 

%  dozen  cassia  buds  4  eggs  beaten  until  light 

%  cup  sugar  1  cup  hot  sherry 

Boil  the  cinnamon,  cloves  and  cassia  1  minute  in  the 
cup  of  boiling  water,  add  to  the  eggs  and  sugar  gradually, 
stirring  constantly,  then  add  the  hot  sherry  and  serve. 

—Mrs.  E.  K.  W. 


28 BEVERAGES 

CATAWBA  GRAPE  JUICE  PUNCH 

1  quart  white  grape  juice  Juice  of  3  oranges 

Juice  of  3  lemons  Sweeten  to  taste 

1  quart  seltzer  water 

Mix  in  a  bowl  with  large  piece  of  ice.  This  will  serve 
about  12  people. 

CLARET  PUNCH 

1  quart  claret  Juice  and  grated  peel  of 

6   cloves  3  oranges 

6  Cassia  buds  and  stick  cin-      ^^  cup  sugar 
namon 

Mix  the  above  ingredients,  all  but  the  sugar;  let  stand 
12  hours,  then  add  sugar.    Strain,  heat  and  serve. 

A  DELICIOUS  DRINK 
To  serve  for  luncheons  or  card  parties 

Take  2  quarts  either  orange  or  lemon  ice  and  when 
ready  to  serve  dilute  it  with  ice  cold  ginger  ale,  making  a 
drink  of  the  consistency  of  f  rappe. 


ADDITIONAL   RECIPES  29 


30  ADDITIONAL  RECIPES 


Bread  and  Breakfast  Cakes 

*'All  things  are  possible  to  diligence  and  skill" 


WHITE  BREAD 

4  quarts  flour  1   tablespoon  lard 
1  quart  milk,  1  quart  water —      2  yeast  cakes 

mixed  and  lukewarm  1  scant  teaspoon  salt 

Rub  the  lard  and  salt  together  in  the  flour;  dissolve 
the  yeast  with  2  teaspoons  sugar  in  a  little  luke  warm 
water;  mix  this  all  together  with  the  flour,  milk  and 
water.  Knead  ^  hour  into  firm  dough;  when  light,  knead 
down  again;  let  rise  again  and  mould  into  loaves,  and 
when  light  bake  40  minutes  in  gas  stove  or  50  minutes  in 
coal  stove.  — Miss  Templeton 

WHITE  BREAD 

For  4  loaves  3^/^  quarts  flour 

5  tablespoons  sugar  1    cake    yeast — dissolved    in 

1  big  tablespoon  lard  about    3    pints    luke-warm 

2  tablespoons  salt  water 

Mix  and  rub  between  your  hands  the  flour,  sugar, 
salt  and  lard  (takes  about  10  minutes)  ;  stir  water  into 
mixture  enough  to  make  a  stiff  dough ;  beat  with  spoon  for 
about  3  minutes.  Set  away  where  it  will  be  warm  until 
morning,  when  it  is  ready  to  put  in  pans.  Let  rise  to 
top  of  pans.  After  putting  loaves  in  oven  turn  on  gas  full 
for  about  15  minutes,  then  turn  down.     Bake  1  hour. 

—Mrs.  J.  T.  J. 

BATTER  BREAD 

1  cup    corn-meal     (white    or  2  eggs  beaten  separately 

yellow)  3   cups   milk 

Little      butter,      sugar      and  2    tablespoons    baking    pow- 

salt  der 

Bake  about  30  minutes ;  stirring  several  times  while 
baking.  — Miss  M.  Painter 


32 BREAD  AND  BREAKFAST  CAKES 

PARKER  HOUSE  ROLLS 

Scald  1  pint  milk  and  set  aside  until  luke  warm;  add 
to  it  1  cake  yeast,  dissolved  in  a  little  luke  warm  water 
and  flour  enough  to  make  a  batter.  Beat  hard,  cover  and 
let  stand  in  a  warm  place  or  in  a  pan  of  warm  water  until 
light.  Add  1  teaspoon  salt,  2  teaspoons  sugar  and  54  cup 
melted  butter;  beat  well  and  when  thoroughly  mixed,  add 
sufficient  sifted  flour  to  make  a  soft  dough,  then  knead 
until  very  soft  and  velvety  to  the  touc^i.  Cover  and  let 
rise  again  to  twice  its  bulk.  Roll  out  on  board  ^  inch 
thick,  cut  in  small  biscuits ;  let  stand  on  floured  board  until 
light ;  press  across  center  of  each,  handle  of  wooden  spoon, 
brush  edges  with  soft  butter,  fold  and  press  together.  When 
light,  bake  in  hot  oven  20  minutes.      — Mrs.  E.  K.  Harris 

OATMEAL  BREAD 

2  cups  oatmeal  1   quart   boiling   water 

Pinch  salt  and  flour  enough      1    cake   yeast 
to  make  a  dough  1   cup   molasses 

Pour  boiling  water  over  the  oatmeal,  let  it  cool,  then 
stir  in  the  molasses;  dissolve  yeast  in  3^  cup  luke  warm 
water  and  add  that,  then  the  salt  and  flour  enough  to  make 
a  dough  as  for  plain  bread.  Knead  and  set  in  warm 
place  to  rise  over  night.  Make  into  loaves ;  let  rise  again 
and  bake  in  a  slow  oven.  — Miss  Pickering 

WHOLE  W^HEAT  NUT  BREAD 

Scald  1  pint  milk,  add  a  piece  butter  size  of  an  egg; 
set  aside  until  luke  warm ;  add  1  teaspoon  salt  and  1  table- 
spoon sugar;  dissolve  1  cake  yeast  in  a  little  warm  milk. 
Mix  this  all  together  with  enough  white  flour  to  make  a 
batter.  When  light,  add  whole  wheat  flour  and  7^  cup 
English  walnuts,  cut  up;  beat  well,  using  enough  flour  to 
make  a  firm  dough.  Mould  into  loaves ;  let  rise,  grease 
the  top  of  loaves  with  melted  butter  and  bake  in  moderate 
oven  ^  or  1  hour.  — Mrs.  E.  K.  Harris 


BREAD  AND  BREAKFAST  CAKES 33 

BOSTON   BROWN  BREAD 

1  cup  white  flour  1  pint  sweet  milk 

1  cup  corn-meal  1   teaspoon   salt 

2  cups  rye  or  graham  flour        1  heaping  teaspoon  soda^ 
%  cup  molasses  1  cup  seeded  raisins 

1  egg 

More  milk  may  be  needed.  Crumble  butter  into  mixed 
meal,  add  salt,  milk  and  egg,  then  molasses ;  then  dissolved 
soda.  Beat  well  after  adding  soda.  Lastly  add  raisins 
floured  and  stir  jj'st  enough  to  distribute  raisins.  Steam 
3j/2  hours.  — Mrs.  S.  F.  Harris 

CORN  BREAD 

2  cups  corn-meal  1  cup  flour 

1   teaspoon   salt  1   heaping  tablespoon  butter 

1  teacup   sugar  3  eggs 

2  teaspoons    baking    powder      2   cups   milk 

Bake  in  a  sheet.  Can  also  be  made  with  sour  milk  or 
buttermilk  by  adding   1   teaspoon   soda. 

— Mrs.  W.  E.  Church 

GRAHAM  BROWN  BREAD 

3  cups  graham  flour  %    cup    molasses 
1%   cups  sour  milk                      1   teaspoon   salt 

1    teaspoon    soda 

Mix  graham  flour,  salt  and  soda  well  together,  dry, 
then  add  molasses  and  milk  and  raisins  to  taste.  Bake 
slowly  for  1%  hours  (if  in  3  loaves,  of  course  less  time  is 
needed).  — Miss  Pickering 

SCOTCH  SHORT  BREAD 

y2    lb.    butter  1  tablespoon  lard 

V2  lb.  pulverized  sugar  1   lb.  flour 

Cream  the  butter  and  sugar,  then  add  the  flour  gradu- 
ally; work  it  well  until  all  sticks  together,  then  roll  out 
several  times  and  bake  in  pie  tins  in  a  moderate  oven  for 
about  40  minutes.  — Mrs.  James  Hall 


i^'.i 


34  BREAD  AND  BREAKFAST  CAKES 


DATE  AND  NUT  LOAF 

3  cups  graham  flour  2  teaspoons     (scant)     baking 

1  cup  whole  wheat  flour  powder 

^    cup   sugar  1  cup  chopped  nuts 

1  teaspoon  salt  1  cup  dates 

2  cups  sour  milk 

Bake  in  moderate  oven  for  about  1  hour. 

— Mrs.  James  Hall 

GRAHAM  NUT  BREAD 

1  cup  sour  milk  1  teaspoon  soda,  dissolved  in 

%  cup  molasses  a  little  milk 

%  teaspoon  salt 

Mix,  adding  enough  unsifted  graham  flour  to  make 
stiff  so  that  the  spoon  will  stand  in  the  mixture.  Add 
walnuts  and  raisins  to  taste,  chopped.  Bake  1^  hours. 
This  makes  1  loaf.  — .1//^^  Borup 

NUT  BREAD 

1  cup  milk  2   heaping   teaspoons   baking 

^  cup  sugar  powder 

3  cups  flour  Salt   (about  ^z  teaspoon) 

1  egg  (beaten)  %  cup  broken  walnut  meats 

Put  in  pan  and  let  rise  30  minutes.  Bake  in  moderate 
oven  from  30  to  45  minutes.  — Mrs.  J.  IV.  Szveet 

GINGER  BREAD 

2  tablespoons  butter  A  little  salt 

1  cup  flour  4  teaspoons  milk  (sour  if  pos- 

4  tablespoons  sugar  sible) 

2  tablespoons  ginger  %  tablespoon  soda  with  sour 
1  egg  milk,  or 

1   tablespoon  cinnamon  1  teaspoon  baking  powder 

4  tablespoons  molasses  with  sweet  milk 

Cream  butter,  add  sugar,  add  tgg  well  beaten,  add 
molasses.     Sift  dry  material  and  add  alternately  with  milk. 

— Miss  Clara  Harris 


BREAD  AND  BREAKFAST  CAKES 


BRAN  BREAD  ^ 

1  cup  white  flour  1   cup   whole   wheat 

2  cups   bran  1  teaspoon  soda 

1  teaspoon   salt  y^  teaspoon  sugar  % 
^  teaspoon  molasses                     Sour   milk   to    make    batter 

Bake  l^^  hours  in  slow  oven.  — Mrs.  McNab 

PETTYJOHN'S   NUT  BREAD 

Vs  package  Pettyjohn's  break-      1  pint  milk 
fast  food  y2   cake   yeast 

Let  rise,  then  add  ^  cup  EngHsh  walnuts,  cut,  and 
enough  white  flour  to  make  right  consistency  to  knead. 
Mould  into  loaf  and  bake  35  minutes.        — Mrs.  Simmons 

SOUTHERN  RICE  BREAD 

2  cups  white  corn-meal  1  oz.  butter  melted 

3  eggs  1  teaspoon  salt 

IV4,  pints  milk  2  heaping    teaspoons    baking 

1  cup  cold  boiled  rice  powder 

Beat  the  eggs  separately  until  very  light,  then  add 
them  to  milk,  then  add  meal,  salt,  butter,  rice  and  beat  thor- 
oughly ;  add  baking  powder ;  mix  well  and  pour  into  greased 
pan.     Bake  30  minutes  in  hot  oven.  — Mrs.  Cayzcr 

HOT  WATER  GINGER  BREAD 

1  cup  molasses  2  teaspoons  ginger 

1  cup  brown  sugar  2  teaspoons  cinnamon 

Vz  cup  butter  1  teaspoon  cloves 

1  cup  boiling  water  2^/^  cups  flour  measured  after 
with  2  level  teaspoons  .soda  sifting 

dissolved  in  it 

Mix  together  thoroughly,  then  add  2  well  beaten  eggs. 
Bake  in  2  pans  in  a  moderate  oven.  Should  be  about  1^ 
inches  thick  in  the  pan.  Also  delicious  baked  in  muffin 
pans  and  served  as  a  hot  pudding  with  sauce  or  sweetened 
whipped  cream.  — Anna  Rew  Gross 


36 BREAD  AND  BREAKFAST  CAKES 

GINGER   BREAD 

%  cup  butter  ^^  teacup  milk 

2  cups  flour  1  cup  molasses 

1  small  teaspoon  soda     dis-      2  eggs 
solved  in  milk  Heaping  teaspoon  ginger 

Bake  in  shallow  pan  from  20  to  30  minutes. 

—Mrs.  W.  E.  Church 

SPOON  CORN  BREAD 

Scald  1  quart  milk  and  pour  over  1  pint  white  corn- 
meal  ;  while  hot  add  1  tablespoon  butter ;  when  cool  add 
the  beaten  yolks  of  4  eggs,  1  teaspoon  salt  and  last  the 
whites  of  the  eggs  beaten  stifif;  cut  and  fold  in.  Bake 
30  minutes.  •  — Mrs.   Cayzcr 

SPIDER  CORN  CAKE 

%  cup  corn-meal  i,4  cup  flour 

1  tablespoon  sugar  I/2  teaspoon  salt 

%  teaspoon  soda  (scant)  ' 

Beat  1  egg,  add  3^  cup  sweet  milk,  ^  cup  sour 
milk.  Stir  this  into  the  dry  mixture ;  melt  1  tablespoon 
butter  in  a  hot  spider  and  pour  the  mixture  into  it;  pour 
3^  cup  sweet  milk  over  the  top.  Bake  20  minutes  in  hot 
oven.  — Mrs.  M.  A.  Shumzvay 

CORN  GRIDDLE  CAKES 

Pour  1  pint  boiling  water  on  1  quart  corn-meal,  stir 
well ;  when  nearly  cold,  add  4  well  beaten  eggs,  1  teaspoon 
salt  and  1  of  soda,  1  large  spoon  flour  and  1  of  melted  lard. 
Add  milk  enough  to  make  into  batter. 

JOHNNY  CAKE 

1  cup  corn-meal  i/^  cup  flour 

1  cup  sweet  milk  1  tablespoon  sugar 

1  egg  Butter  size  of  an  egg 

Teaspoon  baking  powder 

— Mrs.  E.  K.  Harris 


BREAD  AND  BREAKFAST  CAKES Zl 

MRS.  LAMPRECHT'S  COFFEE  CAKE 

1  lb.  flour  V2  lb.  butter 

IV2  cups  warm  milk  6  eggs 

1  cake  yeast  V^  lb.  seeded  raisins 

1  pinch  salt  Rind  1  lemon 

%  lb.  sugar 

Dissolve  1  teaspoon  sugar,  the  salt  and  yeast  in  the 
lukewarm  milk,  make  a  sponge  of  this  and  half  the  flour, 
beat  well,  and  set  to  rise  in  a  warm  place.  Dredge  raisins 
with  a  little  flour  and  put  all  things  where  they  will  keep 
warm.  When  sponge  is  light,  take  a  mixing  bowl,  cream 
butter  and  sugar  and  rind  of  lemon,  then  add  alternately 
1  tgg  at  a  time,  part  of  the  sponge  and  part  of  the  flour 
until  everything  has  been  used.  Stirring  ought  to  take  20 
minutes.  Lastly  add  the  dredged  raisins.  Butter  a  round 
cake  tin  which  has  an  opening  in  the  middle,  put  dough  into 
this,  set  in  a  warm  place  to  rise  until  it  is  ^  again  the  size 
of  the  original  dough.  That  will  take  about  3  hours.  Bake 
slowlv  about  1  hour. 


BRAN  MUFFINS 

2  cups  bran  flour  1  teaspoon  sugar 

1  cup  white  flour  2  cups   buttermilk 

1  teaspoon  soda  2  tablespoons  molasses 

1  teaspoon  salt 

Mix  dry  ingredients ;  dissolve  soda  in  molasses,  then 
pour  in  milk ;  mix  all  together.  Cook  very  slowly  40 
minutes.  — Katherine  S.  Harper 

WHOLE  WHEAT  MUFFINS 

11/^  cups  whole  wheat  flour  ^A  cup  sugar 

V2  cup  white  flour  1  egg 

3  teaspoons  baking  powder  1  cup  milk 
Vz  teaspoon  salt  2  lbs.  butter 

Mix  and  sift  dry  ingredients,  beat  egg  and  add  to  milk, 
then  add  melted  butter.  Bake  in  buttered  gem  pans  25 
or  30  minutes.  — Miss  Pickering 


38 BREA        ..^D   BREAKFAST   CAKES 

CURRAN'i   BUNS 

Mix  1  cake  yeast  with  ^  cup  lukewarm  water  and 
add  1  cup  scalded  milk,  cooled  to  a  lukewarm  tempera- 
ture; add  also  about  Ij^  cups  white  flour  and  beat  until  the 
batter  is  very  smooth,  then  cover  and  let  stand  in  warm 
place  to  get  very  light.  Add  y^  cup  currants,  ^  cup 
sugar,  1  beaten  ^gg,  1  teaspoon  salt  and  ^  cup  melted 
shortening;  mix  .thoroughly,  then  beat  in  flour  to  make  a 
soft  dough  (about  2  cups  flour  will  be  needed).  Let 
rise  very  light,  then  roll  into  a  sheet  and  cut  into  rounds. 
Bake  when  about  doubled  in  bulk  (about  3^  hour),  stir  a 
teaspoon  cornstarch  with  cold  w^ater  to  a  smooth  liquid 
consistency,  then  pour  in  boiling  water,  let  cook  5  minutes 
and  use  to  baste  top  of  rolls,  dredge  thickly  with  granu- 
lated sugar  and  glaze  in  oven.  — Mrs.  E.  K.  Harris 

PLAIN  MUFFINS 

2  cups  flour  1  cup  milk 

4  teaspoons  baking  powder  1  egg 

1/^  teaspoon  salt  2  tablespoons  melted  butter 

2  tablespoons  sugar 

Bake  20  minutes. 

BLUEBERRY  MUFFINS 

2  eggs  beaten  light  1  teaspoon  baking  powder 

1  cup  sugar  1%  cups  fresh  blueberries  or 

1  cup  milk  1  cup  canned  blueberries 

1   tablespoon  lard  Enough  flour  to  hang  to  spoon 
1  tablespoon  butter 

— Mrs.   Bering 

MARYLAND  BISCUITS 

10  cups  sifted  flour  1  teaspoon  salt 

1  cup  lard  1  very  small  pinch  soda 

Make  into  a  stiff  dough  with  ice  water  and  beat  with 
a  hatchet  1  hour.  — Mrs.  Ingram 


BREAD  AND   BREAKF4>g^>    ^]AKE.      39 

RICH  EN(   pSH  MUFFINS 

Scald  and  cool  2  cups  milk  and  use  a  little  to  dissolve 
1  cake  yeast,  stir  in  2f4  cups  flour  and  yeast  and  beat 
thoroughly,  cover  and  set  aside  to  become  light  and  puffy. 
Add  Yz  cup  melted  butter,  2  eggs,  1  teaspoon  salt,  1  table- 
spoon sugar,  and  about  2^  cups  flour.  Beat  the  mixture 
thoroughly;  add  more  flour  if  needed  but  leave  the  dough 
too  soft  to  be  handled  on  moulding  board.  Cover  and  let 
it  get  light;  cut  dough  into  pieces  that  will  about  half  fill 
the  mufiin  rings.  Knead  with  floured  hands  or  on  well 
floured  board,  pat  and  fit  into  rings.  Have  board  well 
floured  and  rings  well  buttered,  standing  on  the  board, 
set  dough  into  rings,  cover  closely.  When  dough  about 
half  fill  rings  remove  with  a  spatula  to  a  well  heated  grid- 
dle that  has  been  thoroughly  rubbed  over  with  fat  salt  pork. 
When  muflins  are  baked  on  one  side,  turn  and  bake  on  the 
other  side;  then  tear  them  apart  and  toast,  spread  with 
butter  and  serve  hot. 

NUT  MUFFINS 

1^2  cups  bread  flour  3  teaspoons  baking  powder 

1  tablespoon  sugar  %  teaspoon  salt 

Work  in  2  tablespoons  butter  and  1  tablespoon  lard 
with  finger  tips ;  add  ^  cup  milk,  ^  cup  walnut  meats ; 
bake  in  small  gem  pans.  Serve  hot  with  orange  marma- 
lade. — Mrs.  Robert  H.   Gault 

BAKING  POWDER  BISCUIT 

Pass  through  sieve  three  times,  2^/2  cups  flour,  1  tea- 
spoon salt  and  4  level  teaspoons  baking  powder;  with  a 
knife  or  the  tips  of  the  fingers  work  in  from  2  to  4  table- 
spoons shortening ;  add  from  3^  to  %  cup  milk  or  milk  and 
cold  water,  a  little  at  a  time,  mixing  it  with  a  knife,  little 
by  little  until  the  whole  is  a  softish  dough.  Turn  out  on  a 
floured  board,  knead  lightly  to  a  smooth  mass,  pat  with 
the  rolling  pin,  and  roll  into  a  sheet  about  ^4  inch  thick, 
cut  into  rounds  and  bake  15  or  20  minutes.  Graham, 
rye,  or  half  white  and  half  entire  wheat  may  be  used. 

— Mrs.  S.  F.  Harris 


BREAD  AND  BREAKFAST  CAKES 


WAFFLES 

1  tablespoon  sugar  2  cups  milk 

%  (not  quite)  teaspoon  salt        Flour  to  make  a  batter 
Butter  size  of  an  egg  2  rounding  teaspoons  baking 

2  eggs  (beat  separately)  powder 

— Miss  Konsberg 

SNOW  BALL  BISCUIT 

4  cups  flour  2  tablespoons  butter 

Rub  butter  into  flour,  sift  in  4  teaspoons  baking  powder, 
stir  this  lightly  together,  then  add  about  2  cups  sweet  milk. 
Handle  as  little  as  possible  when  rolling  out;  cut  and  bake 
in  hot  oven.  — Miss  Ethel  Templeton 

POP  OVERS 

Beat  1  &gg  until  very  light,  add  1  cup  milk  and  con- 
tinue beating  with  an  tgg  beater,  while  1  cup  flour  sifted 
with  %.  teaspoon  salt  is  gradually  beaten  into  the  mixture. 
Butter  6  cups  in  an  iron  muflin  pan  and  half  fill  the  other 
6  with  boiling  water ;  put  1  teaspoon  butter  into  the  buttered 
cups,  heat  well  and  pour  in  the  mixture.  Bake  in  mod- 
erate oven  35  minutes.  By  putting  a  little  water  into  the 
unused  cups  burning  is  avoided.  — Miss  Templeton 

CHEESE   STRAWS 

1  pint  flour  %  pint  grated  cheese 

Mix  into  paste  with  a  little  butter,  like  pie  crust ;  roll 
into  a  thin  sheet  and  cut  into  strips  about  6  inches  long. 
Bake  a  delicate  brown. 

CINNAMON  STICKS 

Cut  sticks  of  bread  1  inch  thick,  then  in  strips  1  inch 
wide ;  butter  2  sides  of  strips,  sprinkle  with  sugar  and  cin- 
namon and  toast.     Serve  hot. 

— Miss  Margaret  Raymond 


ADDITIONAL   RECIPES  41 


42  ADDITIONAL  RECIPES 


Appetizers  and  Soups 

"One  morning  in  the  garden  bed 
The  onion  and  the  carrot  said 
Unto  the  parsley  group: 

'Oh,  when  shall  we  three  meet  again. 
In  thunder,  lightning,  hail  or  rain?* 

'Alasf     replied  in  tones  of  pain 
The  parsley,      'In  the  soup. '  " 


SOUP  STOCK 

To  every  5  lbs.  meat  from  leg  or  shin  of  beef  take  5 
quarts  cold  water  with  pinch  of  soda  to  make  the  water 
soft ;  cut  meat  from  the  bones ;  put  bones  in  kettle  with  meat 
on  bones ;  simmer  5  hours ;  strain  the  stock  through  fine 
sieve,  add  tablespoon  salt.     Next  day  remove  grease. 

BEEF  BOUILLON 

1  lb.  round  steak  cut  in  small  pieces,  1  soup  bunch, 
cover  with  cold  water  and  let  simmer  1  hour,  strain  and 
let  stand  over  night ;  skim  off  fat,  add  heaping  teaspoon 
extract  of  beef  dissolved  in  1  cup  boiling  water  to  soup 
stock  and  boil  20  minutes ;  strain  through  fine  cloth,  clear 
with  egg  shell  and  beaten  white  of  1  egg;  strain  again 
through  cloth  and  add  %  cup  sherry  before  serving. 

— Mrs.  D.  H.  Hozve 

BEEF  BOUILLON 
This  makes  a  large  kettle  full  of  delicious  jelly  that 
keeps  well. 

Put  together  in  soup  kettle  2  lbs.  clean  beef,  minced, 
3^  lb.  lean  veal,  minced,  2  lbs.  each  of  beef  and  veal  bones, 
well  cracked,  cover  deep  with  cold  water  and  bring  slowly 
to  boil,  then  simmer  for  4  hours,  season  with  salt,  pepper 
and  2  teaspoons  kitchen  bognet,  then  remove  from  fire. 
When  very  cold  and  like  jelly,  skim,  heat  and  strain ;  re- 
turn to  fire,  drop  in  white  and  crushed  shell  of  1  egg; 
bring  to  boil  and  5  minutes  later  pour  carefully  through 
collander  lined  with  white  flannel.  When  heating  it  to 
serve,  add  1  glass  sherry  or  serve  cold  as  "iced  bouillon." 

— Mrs.  Raymond  C.  Cook 


44 APPETIZERS    AND    SOUPS 

OLD  FASHIONED  VEGETABLE  SOUP 

Use  a  good  marrow  bone  cut  from  the  leg.  Cover 
with  4  quarts  cold  water,  let  come  to  a  boil  slowly  and 
boil  for  13^  hours,  then  lift  the  meats  from  the  water  and 
strain  the  water  in  order  to  remove  all  the  skimmings ;  re- 
turn to  the  kettle  with  the  meats  and  when  it  again  comes 
to  a  boil  add  1  good  tablespoon-  rice,  1  white  potato  cut 
very  fine,  bunch  of  parsley,  1  small  onion  cut  fine  and  all 
kinds  of  vegetables  according  to  taste ;  cook  4  or  5  hours ; 
season  with  salt  and  pepper  and  serve  with  vegetables  in 
the  soup.     1  or  2  bay  leaves  are  an  addition. 

— Mrs.  H.  M.  Carle 

TOMATO  SOUP 

1  quart  tomatoes  8  cloves 

Ham  size  of  tea  saucer  Sprig  parsley 

1  tablespoon  sugar  1  bay  leaf 
16  pepper  corns 

Boil  w'ith  2  cups  water  20  minutes.  Brown  1  chopped 
onion  in  2  tablespoons  butter,  put  all  together  and  strain ; 
return  to  fire  and  boil.  When  ready  to  serve  add  pinch 
soda  in  1  cup  cream,  into  which  has  been  mixed  1  table- 
spoon flour.  — Mrs.  J.  H.  Mitchell 

CANAPES 

Cut  bread  into  slices  2  inches  thick ;  then  cut  either 
into  rounds  or  4^/2  inches  long  by  3  inches  wide ;  remove 
part  of  bread  from  center,  leaving  a  ^  inch  wall.  Butter 
and  brown  in  oven. 

CA\^IAR  CANAPE 

On  toasted  bread  cut  round,  lay  slice  tomato,  put  layer 
of  caviar  in  center  of  slice,  yolk  hard  boiled  Qgg  put  through 
ricer  on  side  and  white  of  tgg  put  through  ricer  on  the  op- 
posite side  of  caviar  and  pearl  onions  on  top  caviar. 

—Mrs.  D.  H.  Hoivc 


APPETIZERS   AND   SOUPS 45 

SALTED  ALMONDS 

1  lb.  Jordan  almonds  Vz  tablespoon  olive  oil 

Blanch  the  almonds  by  pouring  boiHng  water  over 
them;  dry  thoroughly — better  let  stand  until  next  day;  put 
nuts  into  a  pan  and  pour  oil  over  them ;  stir  until  each  nut 
is  oiled;  place  them  in  a  cool  oven,  stirring  them  often 
until  an  even  light  brown.    When  done,  sprinkle  with  salt. 

SARDINE  CANAPES 

Mix  the  yolk  of  hard  boiled  eggs  with  an  equal  amount 
sardines  rubbed  to  a  paste;  season  w^ith  lemon  juice  and 
spread  on  thin  slices  of  toast.  The  white  of  the  eggs  rubbed 
through  a  sieve  may  be  sprinkled  on  top. 

—Mrs.  J.  H.  Mitchell 

ANCHOVY  AND  SARDINE  CANAPE 

On  1  slice  tomato  lay  2  small  sardines  and  1  anchovy, 
with  chipped  onion  on  side  of  plate. 

—Mrs.  D.  H.  Hoive 

ANCHOVY  PASTE  CANAPE 

Cut  toasted  bread  into  fancy  shapes  and  spread  with 
anchovy  paste. 

TOMATO  OR  MOCK  BISQUE  SOUP 

■  1  can  tomatoes  Butter  the  size  of  an  egg 

3  pints  milk  Small  teaspoon  soda 

Vz  pint  water  Pepper  and  salt  to  taste 
1  large  tablespoon  flour 

Boil  the  tomatoes  and  water  together,  put  in  soda  and 
strain,  then  put  in  the  milk  and  seasoning  and  add  the 
butter  and  flour,  stirred  to  a  paste. 

— Mrs.  E.  P.  Baird 


46 APPETIZERS    AND    SOUPS 

CORN    SOUP 

Boil  Yz  can  corn  with  enough  water  so  that  after  it  is 
strained  it  will  make  1  pint,  then  add  1  pint  milk  and 
thicken  with  butter  the  size  of  small  t%%  and  2  teaspoons 
sugar;  salt  and  pepper  to  taste  and  add  1  teaspoon  beef 
extract. 

CREAM  OF  CORN  SOUP 

1  can  corn  1  onion 

2  stalks  celery  1  cup  water 

Let  simmer  and  mash  fine  while  cooking,  season  with 
salt,  strain,  add  1  pint  milk  and  butter  size  of  walnut. 
Boil  15  minutes  and  serve  with  whipped  cream. 

— Mrs.  D.  H.  Hozve 

POTATO  SOUP 

6  large  potatoes  1  large  onion 

1  quart  milk  1  large  tablespoon  butter 

114  stalks  celery 

Boil  milk  in  double  boiler  with  onion  and  celery  for 
1  hour,  mash  the  potatoes  to  a  cream,  strain  the  milk  and 
add  to  the  potatoes,  then  add  the  butter,  salt  and  white 
pepper  to  taste,  strain  and  serve  immediately.  Can  be 
improved  by  adding  1  cup  cream  when  in  the  tureen. 
Must  be  served  hot.  — Mrs.  E.  P.  Baird 

CREAM  OF  OYSTER  SOUP 

1  quart  oysters  1  sprig  parsley 

1  pint  cold  water  3  tablespoons  butter 

1  quart  milk  3  tablespoons  flour 

1  slice  onion  1  teaspoon  salt 

1  stalk  celery  1  teaspoon  pepper 

Clean  oysters,  add  the  water  and  boil  2  minutes,  re- 
move scum  and  rub  through  a  sieve,  cook  together  milk  and 
seasoning  10  minutes,  melt  butter,  add  flour,  salt  and 
pepper,  pour  on  slowly  the  strained  oyster  liquor,  add  the 
milk,   reheat  and   serve.  — Mrs.   Cav^cr 


APPETIZERS   AND   SOUPS 47 

GREEN  PEA  SOUP 

Soak  over  night  Yi  lb.  dried  peas  and  put  on  to  boil 
in  3  pints  water  with  1  small  onion  into  which  has  been 
pressed  3  cloves.  When  the  peas  are  well  done  put  all 
through  a  colander.  Return  to  the  fire  a  few  minutes 
before  serving,  adding  1  level  tablespoon  flour  and  1  tea- 
spoon butter  worked  to  a  cream.     Season  to  taste. 

BEAN  SOUP 

1  cup  navy  beans  cooked  over  night  or  during  whole 
day  in  fireless  cooker  with  1  onion.  Rub  through  colander ; 
add  Yi  cup  milk,  a  little  chopped  parsley,  salt  and  pepper 
to  taste.  — Mrs,  Schwender 

CREAM  POTATO  SOUP 

Mash  6  small  boiled  potatoes,  add  1  onion  shaved  fine, 
put  mixture  through  colander  into  1  pint  hot  milk.  Add 
small  piece  butter,  cook  10  minutes  and  serve  with  whipped 
cream.  — Mrs.  D.  H.  Hozve 

SPLIT  PEA  SOUP 

1  pint  dried  green  split  peas  soaked  12  hours  in  1  quart 
water,  soak  over  night;  in  the  morning  put  on  to  boil  and 
add  2  carrots  and  2  onions  chopped ;  boil  gently  until 
thoroughly  soft,  then  rub  through  a  fine  wire  sieve  and  put 
into  a  sauce  pan,  season  with  salt  and  pepper.  Just 
before  serving  add  Y  pint  milk,  serve  with  small  squares 
toasted  stale  bread.  — Anna  Rezv  Gross 

GREEN  PEA  SOUP 

1  cup  green  peas  4  whole  cloves 

2  cups  water  1  or  2  slices  onion  to  taste 

Boil  to  a  pulp  and  press  through  a  sieve  or  ricer.  In 
saucepan  put  1  tablespoon  butter,  1  tablespoon  flour  and 
cook  over  fire  till  it  bubbles,  then  add  the  puree  and  when  it 
has  thickened  add  1  tablespoon  cream  either  whipped  or 
plain  and  serve.  — Mrs.  Raymond  C.  Cook 


48 APPETIZERS   AND    SOUPS 

CREAM  LETTUCE  SOUP 
Considered  by  the  French  as  very  wholesome  on  ac- 
count of  the  properties  of  the  lettuce  leaves. 

Take  the  outside  leaves  of  lettuce,  boil  until  thoroughly 
soft  in  1  pint  water,  strain  through  wire  sieve,  rubbing 
through  as  much  of  the  lettuce  as  possible.  Cream  1  table- 
spoon butter,  1  tablespoon  flour  and  }^  pint  milk.  Season 
to  taste  with  salt  and  pepper,  add  the  lettuce,  water  and 
just  before  serving  beat  in  yolk  of  1  Qgg  beaten  very 
light.  — Anna  -Rew  Gross 

CREAM  OF  CHEESE  SOUP 

1  quart  milk  2  tablespoons  minced  carrot 

1  tablespoon  minced  onion  1  blade  mace 

Put  in  double  boiler  and  let  cook  slowly,  1  rounded 
tablespoon  butter,  1  rounded  tablespoon  flour,  melt  the 
butter,  stir  flour  in,  add  little  hot  milk  and  stir  until  smooth, 
then  strain  in  all  the  hot  milk,  add  ^  cup  grated  cheese  and 
stir  until  the  cheese  is  melted.  Just  before  serving  add 
yolks  of  2  eggs  beaten  to  a  froth,  cook  2  minutes  and  serve  in 
hot  cups.  — Anna  Rew  Gross 

OYSTER  BISQUE 

1  quart  oysters  Salt  and  pepper  to  taste 

1  quart  milk  1  large  tablespoon  butter 

Boil  oysters  in  their  liquor  until  edges  curl ;  strain  liquor 
from  oysters  and  add  scalded  milk  to  liquor.  Add  season- 
ing and  butter  and  serve  in  bouillon  cups  with  whipped 
cream  and  parsley  on  top.  — Mrs,  J.  H.  Mitchell 


ADDITIONAL  RECIPES  49 


50  ADDITIONAL  RECIPES 


Fish  and  Oysters 

*'He  was  a  brave  man  who  first  ate  an  oyster^' 


CODFISH  BALLS 

1  cup  raw  salt  fish  1  egg,  well  beaten 

2  cups  potatoes  i/4  saltspoon  pepper 
1  teaspoon  butter                           More  salt  if  needed 

Wash  the  fish,  pick  in  small  pieces  and  free  from 
bones.  Pare  potatoes  and  cut  in  quarters ;  put  the  potatoes 
and  fish  in  a  stew  pan  and  cover  with  boiling  water;  boil 
until  potatoes  are  soft,  not  long  enoiigh  to  become  soggy. 
Drain  off  water,  mash  and  beat  the  fish  and  potatoes  till 
very  light,  add  the  butter  and  pepper  and  when  slightly 
cooled,  add  the  ^gg  and  more  salt  if  needed.  Drop  by 
tablespoonful  without  smoothing,  into  the  basket  and  fry  in 
smoking  hot  lard  1  minute.  Fry  only  3  at  a  time  as  more 
will  cool  the  fat.  The  lard  should  be  hot  enough  to  brown 
a  piece  of  bread  while  you  count  40  slowly.  Drain  on  soft 
paper.  — Mrs.  M,  G.  S. 

CODFISH  BALLS 
1^  cups  shredded  codfish  1^  cups  raw  potatoes 

Put  together  and  cook  until  potatoes  are  done.  Drain 
and  mash  with  1  well  beaten  tgg.  Mould  in  croquette 
form.     Fry  in  deep  fat  until  a  delicate  brown. 

— Mrs.  R.  C.  Dawes 

LOBSTER  FARCfi 
1  tablespoon  butter  1  tablespoon  flour 

Put  in  saucepan  and  mix  thoroughly ;  add  ^  cup  milk, 
^  cup  cream ;  boil  up  once  and  take  off  fire ;  add  the  meat 
of  4  or  5  small  lobsters,  cut  into  dice,  pepper,  salt  and 
cayenne  to  taste,  ^^  cup  sherry ;  mix  thoroughly.  Butter  a 
small  baking  pan,  pour  in  mixture,  grate  bread  crumbs 
over,  with  pieces  of  butter  on  top.  Bake  until  set.  If  no 
cream  is  to  be  had,  use  3  eggs  well  beaten.       — A.  D.  H. 


52 FISH  AND  OYSTERS 

OYSTER   PATTIES 

1  pint  small  oysters  1  large  teaspoon  flour 

^>  pint  cream  Little  salt  and  pepper 

Let  the  cream  come  to  a  boil;  mix  the  flour  with  a 
little  cold  milk,  and  stir  into  the  boiling  cream ;  season  with 
salt  and  pepper.  While  the  cream  is  cooking  let  the  oysters 
come  to  a  boil  in  their  own  liquor ;  skim  carefully  and  drain 
off  all  the  liquor.  Add  the  oysters  to  the  cream  and  boil 
up  once.  Fill  the  patty  shells  and  serve.  The  quantities 
given  are  enough  for  18  shells. 

ESCALLOPED  OYSTERS 

Place  in  baking  dish  a  layer  of  oysters ;  spread  over 
them  bread  crumbs,  sprinkle  with  salt  and  pepper  and  put 
bits  of  butter  on  them.  Alternate  the  layers  until  the  dish 
is  nearly  full,  leaving  crumbs  on  top.  Pour  over  the  whole 
a  sauce  made  of : 

1  cup  milk  A  little  oyster  liquor 

1  tablespoon  butter  1  tablespoon  flour 

Bake  25  minutes  in  a  hot  oven. 

MARIE'S  CREAMED  CRAB  MEAT 
This  may  be  made  from  fresh  crabs,  but  the  Izunni 
brand  of  crab  meat  is  very  convenient   for  the  purpose. 

In  a  small  porcelain  kettle  or  saucepan  pour  the  cream 
prepared  as  follows : 

2  cups  rich  sweet  milk  2  tablespoons  flour 
2  tablespoons  butter 

Stir  well  until  smooth  over  sufficient  heat,  adding  the 
crab  meat  carefully  freed  from  all  hard  pieces ;  at  the 
last  add  ^  cup  sherry  wine.  The  cream  must  be  quite 
thick  because  the  wine  thins  it.  Pimentoes  may  be  added. 
This  cream  is  about  the  quantity  for  1  can  of  Izunni  crab 
meat  (40  cents),  and  will  serve  six  persons.  Serve  on 
slices  of  dry  toast.  — Mrs.  M.  B.  Griswold 


FISH  AND  OYSTERS 53 

SALMON  LOAF 

1  can  salmon  1^  tablespoons  melted  butter 

%  teaspoon  salt  %  cup  milk 

iy2  teaspoons  sugar  ^  cup  vinegar 

%  teaspoon  flour  %  tablespoon  granulated  gela- 

1  teaspoon  mustard  tine 

Few  grains  cayenne  pepper  2  tablespoons  cold  water 

Yolks  2  eggs 

Rinse  salmon  in  hot  water  and  separate ;  mix  dry  ingre- 
dients ;  add  egg  yolks,  butter,  milk  and  vinegar ;  cook  over 
boiling  water  until  mixture  thickens ;  gelatine,  soaked 
in  cold  water,  strain  and  add  to  salmon.  Fill  mould  and 
chill  and  serve  with  cucumber  sauce. 

CUCUMBER   SAUCE 

Beat  }^  cup  heavy  cream  until  stiff,  add  %  teaspoon 
salt,  few  grains  pepper  and  gradually  2  tablespoons  vine- 
gar; add  1  cucumber  pared  and  chopped. 

— Mrs.  C.  H.  Barry 

SALMON  SOUFFLfi 

1  lb.  salmon  ^  cup  buttered  bread  crumbs 

IV2  cups  white  sauce  2  eggs 

Remove  all  bones  and  skin  from  fish  and  flake.  Mix 
flaked  fish  with  white  sauce  and  beaten  yolks ;  add  well 
beaten  whites,  folding  them  in ;  place  mixture  in  a  baking 
dish ;  sprinkle  with  crumbs ;  bake  in  moderate  oven  30 
minutes.     Serve  immediately.  — Mrs.  R.  B.  Ennis 

AUNT  HANNAH'S  BAKED  FISH 

Split  fish  and  lay  on  greased  paper  in  baking  pan ;  bake 
in  hot  oven  for  15  minutes,  then  spread  with  following 
dressing  and  return  to  oven  for  15  minutes  more : 

1  cup  bread  crumbs  1  small  onion,  minced 

1  tablespoon  butter  Salt 

Yolk  1  egg  Pepper 

Mix  ingredients  thoroughly  and  spread  on  fish.  An 
egg  sauce  may  be  served  with  this.        — Mrs.  R.  B.  Ennis 


54  FISH  AND  OYSTERS 


BAKED  CRAB 


Cream  together 


1  tablespoon  butter  1  pint  half  cream  and  milk 

1  tablespoon  flour 

Simmer  and  stir  until  thick,  then  add: 

1  cup     cheese  (chopped     or      Beaten  yolks  3  eggs 

grated)  1  pint  boiled  crab  meat,  pick- 

Salt  ed  fine 

Pepper 

Stir  in  the  beaten  whites  of  the  eggs,  pour  into  a  but- 
tered baking  dish,  cover  with  buttered  crumbs  and  bake  in 
a  quick  oven  about  15  or  20  minutes. 

— Betty  M.  Shutterly 

BAKED  WHITE  FISH 

Prepare  a  stuffing  of  bread  crumbs  seasoned  with  sav- 
ory, chopped  parsley,  a  little  onion  if  you  wish,  salt  and 
pepper,  1  lb.  chopped  pickle,  and  melted  butter.  Fill  fish 
and  sew  up,  sprinkle  with  salt  and  pepper,  dredge  with 
flour  and  put  bits  of  butter  on.  Place  on  a  cloth  in  baking 
pan,  with  strips  of  salt  pork  under  it.  Bake  1  hour;  baste 
often  with  the  melted  fat.     Serve  with  egg  sauce. 

— L.  H.  Moore 

BAKED  LAKE  SUPERIOR  WHITE  FISH 

Dry  well  after  cleaning;  stuff  with  stale  bread  crumbs 
(slightly  moistened)  seasoned  with  salt,  pepper  and  a 
dash  of  curry-powder.  Cut  small  gashes  in  the  fish,  plac- 
ing in  each  a  thin  slice  of  salt  pork;  dredge  with  flour. 
Grease  baking  pan.  Cover  bottom  of  pan  with  a  piece 
of  cloth  a  little  larger  than  the  fish.  Baste  occasionally, 
after  the  flour  begins  to  brown.  A  2  lb.  fish  should  be  well 
done  in  about  35  minutes.  Lift  fish  from  pan  by  cloth ; 
it  can  then  be  placed  on  dish  without  breaking;  garnish  with 
parsley  sprigs  and  lemon  cut  in  quarters. 

— Adeline  S.  C. 


FISH  AND  OYSTERS 55 

SALMON  CUTLETS 

Mix  equal  parts  cold  finely  flaked  salmon  and  hot 
mashed  potatoes.  Shape  in  cutlet  form,  dip  in  fine  crumbs, 
then  in  egg,  and  again  in  crumbs,  fry  in  deep  fat.  Serve 
on  a  napkin  with  a  piece  of  macaroni  stuck  into  small  end 
of  cutlet  to  simulate  a  bone,  and  garnish  with  parsley. 

— Nellie  F.  Kingsley 

FISH  CHARTREUSE 

Mix  1  cup  stale  bread  crumbs  and  1  pint  cold  fish, 
flaked,  and  2  eggs ;  season  to  taste  with  Worcestershire 
sauce  or  tomato  catsup,  salt  and  cayenne  pepper.  Put 
into  buttered  mould.  Boil  30  minutes  and  serve  with  any 
fish  sauce.  — Mrs.  George  M.  Litdlozv 

FISH  TURBET 

Steam  a  fine  white  fish ;  remove  the  bones,  add  salt  and 
white  pepper. 

DRESSING 

1  quart  sweet  milk ;  beat  and  thickened  with  1  small  cup 
flour.  While  hot,  stir  in  1  cup  butter;  when  cool  add  2 
beaten  eggs,  a  very  small  onion  (chopped  fine),  also  a  lit- 
tle parsley  chopped  with  the  onion.  Put  in  a  baking  dish 
a  layer  of  fish,  then  one  of  dressing  until  all  is  used.  Cover 
top  with  bread  crumbs.     Bake  ^  hour.  — F.  L.  H. 

TURBET  A  LA  CREAM 

Boil  3  lbs.  fresh  cod  or  white  fish  20  minutes  in  a 
cheese  cloth ;  when  cooked  remove  bones  and  skin ;  care- 
fully break  fish  in  pieces  with  fork.  While  fish  is  cooking 
prepare  the  f ollow^ing  sauce : 

1  quart  milk  in  double  boiler,  2  small  onions,  sprig  of 
parsley  and  let  stand  until  milk  is  well  flavored,  then  take 
4  tablespoons  butter  and  4  tablespoons  flour  and  add  milk, 
making  cream  sauce;  add  salt,  pepper  and  1  egg.  Place 
fish  in  baking  dish  alternately  with  cream  sauce ;  have  sauce 
on  top.  Sprinkle  with  bread  crumbs  and  grated  cheese. 
Bake  V2  hour.  — Mrs.  M.  B.  Griswold 


56 FISH  AND  OYSTERS 

WHITE  FISH  STUFFING  FOR  GREEN  PEPPERS 

Flake  cold  left  over  white  fish  with  half  the  amount  of 
bread  crumbs  which  have  been  moistened  with  strained 
tomato.  Salt  and  season  to  taste  vvith  onion  juice  and 
celery  salt.  Remove  all  seeds  from  green  peppers ;  boil 
gently  until  tender;  about  15  minutes.  Stuff  with  above 
mixture  covered  with  dry  bread  crumbs  and  tiny  bits  of 
butter.    Bake  about  20  minutes.  — Adeline  S.  C. 

FISH    SOUFFLfi 


1  cup  wtite  sauce 

Salt 

1  cup  flaked  fish 

Pepper 

2  eggs 

Onion 

Add  fish,  seasoning,  and  well  beaten  yolks  to  white 
sauce.  If  thin,  cook  slightly.  When  cool  cut  and  fold  in 
whites  beaten  stiff  and  dry ;  turn  into  buttered  baking  dish ; 
set  in  pan  of  warm  water,  bake  in  moderate  oven  30  min- 
utes.    Chopped  meat  may  be  substituted  for  fish. 

—F.  L.  H. 

FISH  PUDDING 

2  lbs.  fish  (raw)  4  tablespoons  flour 

^2  lb.  butter  1  pint  rich   milk 

4  eggs  Salt  and  pepper  to  taste 

Free  fish  from  fat,  bone  and  skin  and  run  through 
grinder  3  or  4  times ;  blend  with  butter  until  it  is  of  the 
consistency  of  whipped  cream ;  drop  in  eggs,  1  at  a  time 
and  beat  until  very  light;  add  milk  and  flour  alternately, 
and  gradually  add  salt  and  pepper ;  put  into  tightly  covered 
mould,  buttered,  and  lined  with  dry  bread  crumbs,  leaving 
room  for  swelling ;  boil  in  water  2  hours ;  turn  from  mould 
and  serve  with  lobster  sauce,  which  is  made  by  adding  1 
can  of  lobster  to  a  good  white  sauce. 

— Mrs.  Edzvard  W.  Childs 

LEFT  OVERS 

With  creamed  cod  fish  mix  some  stewed  tomatoes : 
cover  with  buttered  bread  crumbs  and  bake  in  scallop  shell>. 
Any  boiled  or  baked  fish,  broken  in  flakes  may  be  served 
the  same  way  with  or  without  tomatoes.  — A.  L.  P. 


ADDITIONAL   RECIPES  57 


58  ADDITIONAL  RECIPES 


Meats 


"I  am  one  that  am  nourished  by  my  victuals 
and  would  fain  have  meat." 

Two  Gentlemen  of  Verona 


HOW  TO  BROIL  STEAK  PROPERLY 

Trim  the  steak,  cutting  out  a  portion  of  the  suet.  Place 
the  steak  in  a  wire  broiler  and  if  you  use  coal  or  wood  put 
it  very  near  the  fire.  First  sear  it  on  one  side,  then  turn 
and  sear  it  on  the  other.  Then  lift  it  at  least  six  inches  from 
the  fire  and  broil  more  quickly,  turning  it  2  or  3  times. 
If  the  steak  is  1  inch  thick  broil  it  for  8  minutes ;  if  an 
inch  and  half  thick,  for  12  minutes;  if  2  inches,  for 
20  minutes.  In  a  gas  stove  put  the  meat  near  the  burners. 
Turn  it  at  first  until  both  sides  are  thoroughly  seared ;  then 
put  the  broiler  near  the  bottom  of  the  stove  where  the  meat 
will  broil  slowly  for  8,  12  or  20  minutes,  according  to  its 
thickness.  Turn  2  or  3  times  during  the  broiling.  Season 
when  done. 

TO  DRY-PAN  A  STEAK 

Where  oil  or  flat-top  gas  stoves  are  used  broiling  is  out 
of  the  question.  The  next  best  method  is  the  dry-pan. 
Select  a  cast  or  sheet  iron  pan,  heat  it  very  hot ;  quickly  rub 
it  with  suet  and  put  in  the  steak;  when  seared  turn  and 
sear  quickly  the  other  side.  Cook  at  a  high  heat  for  5 
minutes,  turning  every  minute.  Finish  the  cooking  over 
a  hot  fire.  Do  not  stand  it  in  the  oven  to  finish,  which  is 
the  common  fashion  among  the  untrained  cooks.  The 
imprisoned  odors  penetrate  the  meat  and  destroy  its  deli- 
cate flavor.  The  standing  at  reduced  temperature  makes 
it  more  or  less  insipid.  If  the  heat  be  insufficient  in  any 
method  of  meat  cookery  the  proper  flavor  will  not  be 
developed. 


60 MEATS 

CREAMED  SWEETBREADS 

1    pair    sweetbreads  1  teaspoon  salt 

1  pint  milk  1    tablespoon    chopped     par- 

2  tablespoons  butter  sley 

2  tablespoons  flour  Pepper  to  taste 

Clean  sweetbreads  and  put  in  boiling  water,  cook  10 
minutes  and  drain,  then  add  fresh  boiling  water  in  which 
may  be  put  a  little  lemon  juice;  boil  10  minutes  longer,  re- 
move from  fire,  cut  off  tendons  and  when  cold  cut  into 
dice.  Make  sauce  of  other  ingredients  as  follows:  Melt 
butter  in  sauce  pan,  add  flour,  gradually  stirring  till  smooth, 
then  pour  in  milk  slowly;  keep  on  stirring,  put  in  salt, 
pepper  and  parsley;  cook  till  it  thickens,  then  add  sweet- 
breads, heat  and  serve,  or  place  sweetbreads  with  the  sauce 
in  individual  patty  cases,  sprinkle  with  bread  crumbs  and 
bake  10  minutes  in  hot  oven. 

FRIED  SWEETBREADS 

Parboil  sweetbreads,  wipe  them  dry  and  dredge  with 
salt,  pepper  and  flour  and  fry  in  butter.  Serve  with  green 
or  canned  peas. 

RICE  AND  MEAT  CROQUETTES 

1  cup  boiled  rice  A  little  pepper 

1  cup  finely  chopped,  cooked      2  tablespoons  butter 

meat — any  kind  %  cup  milk 

1  teaspoon  salt  1  egg 

Put  milk  on  to  boil  and  add  the  meat,  rice  and  season- 
ing. When  this  boils,  add  the  egg,  well  beaten ;  stir  1  min- 
ute after  cooking;  shape,  dip  in  egg  and  crumbs  and  ivy. 

VEAL  LOAF 

3  lbs.  raw  veal  1  teaspoon  black  pepper 
^  lb.  salt  pork  chopped  fine  A  little  mace  and  nutmeg 
3  Boston  crackers  rolled  fine      1  tablespoon  salt 

3  eggs 
Sprinkle  cracker  crumbs  on  top  and  bake  2  hours  in  a 
bread  tin,  basting  with  a  mixture  of  1  cup  hot  water  and 
..1  butter  the  size  of  an  egg.  — Mrs.  W.  E.  Church 


MEATS 61 

BOILED  HAM 

Wash  and  scrub  well,  cover  with  cold  water,  add  1 
pint  vinegar  and  2  or  3  bay  leaves,  boil  constantly  until  the 
skin  will  pull  off  readily.  Cover  with  a  thick  paste  made 
of  cracker  crumbs,  a  little  vinegar  and  mustard  and  Yz 
cup  brown  sugar;  stick  cloves  on  top  and  bake  in  a  slow 
oven  1  hour.  — S.  R.  Beatty 

MEAT  CROQUETTES 

%  pint  minced  cold  meat  1  teaspoon  salt 

2  oz.  butter  Very  little  red  pepper 

1  tablespoon  flour  i/^  cup  stock,  milk  or  cream 

^  lemon  rind  grated  2  egg  yolks 

Pinch  nutmeg 

]Melt  butter  in  a  spider,  add  flour  but  do  not  let  brown ; 
add  salt,  pepper,  meat  and  stock.  When  boiling,  add  lemon 
peel  and  nutmeg.  Mix  thoroughly ;  at  the  last  moment  add 
beaten  eggs,  stir  rapidly  and  remove  from  fire.  When  cool 
form  into  shape,  roll  in  crumbs,  then  beaten  egg.  then 
crumbs.    Fry  in  deep  hot  lard. 

SHOULDER  OF  PIG  ROASTED 

Have  a  shoulder  weighing  about  4  lbs.  Scour  the 
skin,  brushing  with  olive  oil;  dredge  with  salt,  pepper  and 
flour;  cook  in  double  pan  in  moderate  oven  for  about 
3  hours,  baste  with  oil  and  dredge  with  flour  several  times ; 
add  a  little  water  if  needed.  Serve  on  bed  of  mashed 
turnips. 

SPANISH  MEAT  LOAF 

Season  1^^  lbs.  hamburg  steak  which  must  have  ^ 
lb.  salt  pork  ground  with  it,  with  salt,  pepper,  ^  cup  milk, 
3  crackers  and  % .  can  pimeatoes  ch^tpad ;  mould  in  ob- 
long shape  and  place  in  dripping  pan  w4th  pieces  of  butter 
on  top  and  1  cup  water  in  pan,  bake  }i  hour  in  a  hot  oven, 
basting  frequently,  covering  toward  the  last.  ^lake  gravy 
as  for  any  roast. 


62 MEATS 

CALVES  LIVER  EN  CASSEROLE 

Cream  1  tablespoon  flour  in  2  of  butter,  spread  over 
bottom  of  casserole,  put  1  bunch  carrots  cut  in  quarters, 
lengthwise,  1  can  peas,  4  medium  onions.  1  pint  potatoes 
cut  into  halves,  ^^  cup  fresh  or  canned  m^ushrooms,  salt 
and  pepper,  and  Yz  cup  soup  stock.  Bake  3^  hour,  then 
place  on  top  of  vegetables  1  calves  liver,  larded,  weighing  2 
lbs.,  and  bake  in  covered  casserole  1  hour. 

— Mrs.  Lamprecht 

BRAISED   BEEF  TOXGUE 

Put  a  beef  tongue  in  cold  water  over  fire,  add  an  onion 
with  several  cloves ;  heat  to  boiling  point ;  simmer  for  1 
hour ;  remove  skin  from  tongue.  Have  hot  in  a  casserole,  1 
cup  tomato  puree,  2  cups  brown  stock,  flavored  with  ham, 
parsley,  onion,  celery,  carrot  and  sweet  herbs ;  put  in  tongue, 
cover  and  cook  in  moderate  oven  about  1  hour;  cut  the 
tongue  in  slices  and  arrange  in  a  wreath  on  a  bed  of 
spinach,  placing  a  slice  of  hard  boiled  egg  on  each  slice  of 
tongue.  Thicken  the  liquor  in  casserole  with  flour  cooked 
in  butter.    Strain  and  serve  as  a  sauce. 

HAM  AU  GRATIX 

Place  a  thick  slice  of  ham  in  a  pan,  peel  several  white 
potatoes  and  put  around  the  ham,  cover  with  a  pint  or 
more  of  milk,  bake  slowly  about  45  minutes,  or  until  the 
potatoes  are  done  and  until  milk  has  evaporated,  leaving  a 
light  brown  skin  over  all. 

JELLIED  VEAL  LOAF     ' 

4  lbs.  veal.  Stew  w^ith  joints.  After  washing  place  in 
kettle,  cover  with  boiling  water  and  cook  slowly  3  hours  or 
more,  until  meat  is  tender.  When  half  done  add  1  small 
onion  cut  fine,  1  tablespoon  salt  and  a  little  pepper.  When 
veal  is  done,  remove  from  fire  but  leave  meat  in  liquor  until 
cool,  then  put  through  meat  chopper  and  place  meat  in 
narrow  bread  pan ;  pour  liquor  over  it,  stir  well  and  smooth 
on  top.    It  will  jelly  and  make  a  delicious  cold  meat. 


MEATS 63 

BAKED  CORNED  BEEF  HASH 

Mix  y3  cooked  corn  beef  chopped  fine  with  %  chopped 
boiled  potatoes,  season  with  butter  and  pepper.  Put  in 
spider  with  1  cup  milk.  Cook  15  minutes,  then  put  in  bak- 
ing dish,  cover  with  cracker  crumbs  and  piece  of  butter  on 
top,  then  pour  1  cup  cream  over  all  and  bake  for  30  minutes. 

BONED  LEG  OF  LAMB  STUFFED  AND  BAKED 
Remove  the  bone  from  a  short  leg  of  yearling  lamb, 
fill  the  space  with  bread  dressing,   season  the  meat  with 
salt  and  pepper  and  spread  the  outside  liberally  with  bacon 
fat  or  dripping.    Cook  about  2  hours. 

IRISH  STEAK  WITH  DUMPLINGS 
Select  3  or  4  lbs.  from  the  upper  part  of  the  chuck 
rib  or  the  flank  cut  from  a  large  sirloin  roast,  large  bones 
and  superfluous  fat  should  be  removed.  Remove  the  meat 
as  far  as  possible  from  the  bones,  cut  in  pieces  suitable 
for  serving;  dredge  the  meat  in  pepper,  salt  and  flour 
and  drain  it  in  fat  drippings ;  remove  to  sauce  pans, 
add  boiling  water  to  cover  and  simmer  until  meat  is  tender, 
about  3  hours.  Peel  an  onion  for  each  person  to  be 
served,  boil  them  15  minutes,  then  add  to  meat  after  it 
has  cooked  1  hour,  add  also  1  hour  later,  1  or  2  carrots 
cut  up  and  1  potato  parboiled  for  each  person ;  add  salt  and 
pepper.  When  potatoes  are  nearly  done  add  the  biscuit 
mixture  for  dumplings.  Cover  close  and  cook  15  minutes 
without  opening  the  kettle. 

FILLET  OF  BEEF  WITH  MUSHROOM  SAUCE 
Have  your  butcher  lard  the  fillet.  In  the  bottom  of 
baking  pan  place  }i  onion,  1  carrot,  chopped,  4  cloves,  2 
bay  leaves,  1  cup  boiling  water,  1  teaspoon  salt  and  1  stalk 
celery,  chopped.  Put  fillet  in  pan  on  top  of  these,  sprinkle 
with  pepper  and  spread  with  butter;  bake  in  quick  oven  30 
minutes,  when  done  take  out  and  place  in  hot  dish.  Add  to 
the  ingredients  in  pan  1  tablespoon  butter,  2  tablespoons 
flour  and  mix  well,  pour  in  1  pint  boiling  water,  stirring 
until  all  boils ;  strain  into  frying  pan,  then  add  1  pint 
fresh  stewed  or  canned  mushrooms,  cover  until  heated 
through ;  take  from  fire  and  add  1  tablespoon  sherry,  salt 
and  pepper  to  taste,  pour  sauce  around  fillet  and  serve. 
This  recipe  is  for  4  lbs.  of  beef  which  will  serve  6  persons. 


64  ADDITIONAL  RECIPES 


ADDITIONAL   RECIPES  65 


Poultry  and  Game 


CREAM  OF  CHICKEN 

4  lbs.  chicken,  boiled  tender      l  can  mushrooms.     If  small, 
4  sweet-breads  boiled  in  salt-  do  not  cut 

ed  water 

Stir  together  4  tablespoons  butter  and  5  of  flour ;  scald 
1  quart  cream  and  into  it  stir  the  flour  and  butter  until  it 
thickens ;  season  with  salt,  black  and  red  pepper,  and  use 
a  great  deal  of  it.  Cut  chicken  and  sweetbreads  into  small 
pieces  and  mix  into  this  mushrooms,  over  all  pour  cream 
mixture.  Mix  thoroughly  and  pour  into  buttered  baking 
dish.     Cover  the  top  with  bread  crumbs;  bake  ^  hour. 

— Helen  C.  Daives 

CHICKEN  CROQUETTES 

1    solid    pint   finely    chopped  4  eggs 

chicken  1   tablespoon  onion  juice 

1  tablespoon  salt  1  tablespoon  lemon  juice 

Vz   teaspoon   pepper  1  pint  crumbs 

1  cup  cream  or  chicken  stock  3  tablespoons  butter 
1  tablespoon  flour 

Put  the  cream  or  stock  on  to  boil,  mix  the  flour  and 
butter  together  and  stir  into  the  boiling  cream,  then  add 
chicken  and  seasoning;  boil  for  2  minutes  and  add  2  eggs, 
well  beaten.  Take  from  the  fire  immediately  and  set 
away  to  cool.  When  cool,  shape,  dip  in  ^gg,  then  in  bread 
crumbs,  then  in  egg  again  and  fry. 

— Mrs.  T.  ]St„  Johnson 

TURKEY  WITH  SPANISH  DRESSING 

Prepare  the  fowl  in  the  usual  way  and  make  the  dress- 
ing as  follows:  Melt  a  tablespoon  butter  and  fry  2  large 
onions  until  a  light  brown,  add  ^  lb.  hamburg,  fry  until 
done,  add  4  slices  bread,  minced,  a  spoon  capers,  %  lb. 
blanched  almonds  chopped  fine,  %.  lb.  seeded  raisins,  a  few 
olives,  minced ;  season  to  suite  the  taste  and  fill  the  bird. 


POULTRY 67 

CHICKEN  EN  CASSEROLE 


1  chicken  1  teaspoon  salt 

1  carrot  12  small  onions 

1     quart     boiling  water    or      1  saltspoon  pepper 
stock 


Draw  and  truss  the  chicken.  Peel  the  onions,  and  put 
them  into  the  bottom  of  a  casserole  dish;  add  the  carrot 
cut  into  fancy  shapes,  the  stock  or  water,  and  the  pepper. 
Pour  it  into  the  mould.  Place  the  chicken  on  top  of  the 
vegetables  and  bake,  uncovered,  in  a  hot  oven  for  half  an 
hour.  When  the  chicken  is  nicely  browned  add  the  salt, 
cover  the  dish  and  bake  slowly  for  1  hour  longer. 

Birds,  rabbits,  hares,  and  all  the  so-called  inferior 
pieces  of  meat  may  be  cooked  en  casserole  the  same  as 
chicken.  The  oven  must  be  exceedingly  hot  at  first  to 
sear  the  meat  before  placing  the  cover  on  the  mould.  Al- 
ways add  the  salt  when  the  meat  is  partly  done.  Adding  it 
at  first  draws  out  the  juices  and  leaves  the  fibre  exposed 
and  tough. 


ROASTED  DUCK 

After  the  duck  is  picked,  drain  and  thoroughly  wash, 
cut  the  neck  close  to  the  back  and  beat  the  breast  bone 
flat ;  tie  wings  and  legs  securely  and  fill  with  potato  stuffing 
prepared  as  follows :  Cook  1  quart  potatoes  and  2  apples, 
beat  up  well  and  season  with  ^  teaspoon  salt,  ^  teaspoon 
pepper,  1  teaspoon  butter,  spread  duck  with  soft  butter 
and  dredge  w4th  flour,  baste  often  until  tender.  2  hours 
is  sufficient  for  a  large  young  duck.  Cook  giblets  in  1  quart 
water  with  small  onion,  blade  of  mace  and  dash  of  cayenne 
pepper.  When  very  tender  cut  giblets  up  very  fine,  strain 
the  water  they  have  cooked  in  and  add  to  gravy  the  duck 
was  cooked  with  and  boil  up  and  thicken,  then  add  1  table- 
spoon maderia,  pour  a  little  on  the  duck  and  the  rest  in 
gravy  bowl.  Serve  with  any  kind  of  tart  sauce  and  garnish 
with  water-cress. 


68 POULTRY 

FRIED  CHICKEN 

Southern  style  of  frying.  Cut  the  chicken  into  pieces, 
dip  each  piece  separately  into  cold  water,  sprinkle  with 
pepper  and  salt  and  roll  well  in  flour.  Have  an  equal 
quantity  of  butter  and  lard  hot  in  a  frying  pan,  put  the 
chicken  on  and  cover.  When  brown  on  one  side  turn  un- 
til all  sides  are  done  and  brown.  Remove  chicken  to  a  hot 
dish,  sprinkle  a  teaspoon  flour  in  hot  grease,  stirring  un- 
til brown,  then  pour  in  ^  pint  cream,  stir  well  and  pour 
over  chicken. 

CHICKEN  A  LA  KING 

Melt  2  tablespoons  butter  in  a  pan ;  add  Yz  green 
pepper,  chopped  fine,  ^  cup  fresh  mushrooms,  peeled  and 
broken  in  pieces,  stir  and  cook  3  minutes;  add  2  level 
tablespoons  flour,  ^  teaspoon  salt  and  cook  until  frothy; 
add  1  pint  cream  and  stir  until  sauce  thickens.  Put  the 
sauce  pan  over  hot  water  and  stir  into  it  3  cups  chicken 
cut  into  cubes ;  cover  and  let  stand  until  it  gets  very  hot. 
Beat  the  yolks  3  eggs,  1  teaspoon  lemon  juice,  1  teaspoon 
onion  juice,  Yz  teaspoon  paprika;  stir  this  mixture  into  the 
hot  chicken,  stirring  until  the  ^^'g  thickens.     Serve  on  toast. 

— Mrs.  J.  M.  Glenn 


ADDITIONAL   RECIPES  69 


70  ADDITIONAL  RECIPES 


Fish  and  Meat  Sauces 

"All  things  come  to  him  who  waits  on  himself" 


HORSERADISH  FLUFF 
To  serve  with  game  or  roast  beef. 

Grate  fresh  horseradish.  To  ^2  cup  put  1  teaspoon 
vinegar,  a  good  sized  pinch  of  salt;  stir  well.  Whip  ^ 
pint  whipping  cream  very  dry,  add  horseradish  gradually, 
folding  it  into  the  cream  without  stirring  much.  Serve 
very  cold.  .  — Mrs.  Lane 

DRAWN   BUTTER   SAUCE 

%  cup  butter  %  teaspoon  salt 

3  tablespoons    flour  i^  teaspoon  pepper 

1%  cups  hot  water 

Melt  ^  the  butter,  add  to  this  the  flour  and  seasoning. 
Pour  on  this  gradually  the  hot  water;  boil  5  minutes  and 
add  remaining  butter  in  small  pieces. 

MINT  SAUCE 

1  cup  chopped  mint  %  cup  vinegar 

1/4  cup  sugar 

Let  it  stand  1  hour  before  serving.  If  vinegar  is  very 
strong  use  more  sugar. 

TOMATO  SAUCE  FOR  FISH 

Put  in  a  sauce  pan  1  pint  stewed  tomatoes.  If  a 
highly  seasoned  sauce  is  desired,  add  1  small  onion,  1  bay 
leaf,  1  stick  mace  and  a  few  drops  Worcestershire  sauce ; 
simmer  slowly  for  10  minutes.  Melt  3  teaspoons  butter, 
add  1  tablespoon  flour  and  mix  until  smooth.  Mash  the 
tomato  through  a  sieve,  add  the  flour  and  butter,  season 
with  ^  teaspoon  salt  and  34  teaspoon  pepper.  Stir  for 
a  moment,  or  until  it  is  of  the  consistency  of  thick  cream  and 
serve. 


72 FISH  AND  MEAT  SAUCES 

HORSERADISH  SAUCE 

4  tablespoons    grated    horse-  1  teaspoon  each  of  sugar  and 

radish  salt 

4  tablespoons  powdered  crack-  14  teaspoon  pepper 

er  crumbs  1  teaspoon  made  mustard 

%  cup  cream  2  tablespoons  vinegar 

Mix  and  beat  in  double  boiler.     Serve  hot  with  hot 
meats. 


SAUCE  HOLLANDAISE 

1  cup  butter  Juice  l^  lemon 

Yolks     4     eggs     (beat     with      Paprika  to  taste 
Dover  beater)  1  cup  boiling  water 

Place  in  double  boiler,  beat  continually  over  fire  un- 
til it  reaches  proper  consistency.  — Mrs.  F.  H.  Scott 


CAPER  SAUCE 

2  tablespoons  butter  2  bay  leaves 

1  pint  boiling  water  2  tablespoons  flour 

2  tablespoons  capers  1  gill  Tarragon  vinegar 
1  teaspoon  salt  %  teaspoon  pepper 

4  cloves 

Put  vinegar  on  to  cook  with  all  the  flavoring  for  4 
minutes,  brown  the  butter  and  flour,  add  water  and  flour, 
add  water,  stirring  continually,  when  it  thickens  strain  in 
the  vinegar  and  add  capers.    Cook  4  minutes. 


COLD  MEAT  SAUCE 

Wash  and  cut  fine,  without  pulling,  6  lbs.  pieplant,  add 
6  lbs.  sugar  and  let  stand  over  night.  Then  boil  until  it 
thickens ;  add  2  ounces  bitter  almonds,  blanched  and  chopped 
fine,  juice  of  1  lemon  and  ^  tablespoon  ginger  root  pound- 
ed fine.     Lastly  add  ^  wine  glass  brandy.     Put  in  glasses. 

— Mrs.  Philip  P.  Lcc 


FISH   AND  MEAT   SAUCES 73 

SAUCE  HOLLANDAISE 

Make  the  drawn  butter  sauce  and  add  gradually  yolks 
of  2  eggs  well  beaten ;  then  add  juice  ^  lemon,  1  teaspoon 
onion  juice  and  a  teaspoon  chopped  parsley. 

— Mrs.  Rogers 


74  ADDITIONAL  RECIPES 


ADDITIONAL   RECIPES  75 


Vegetables 

'Better  is  a  dinner  of  herbs  where  love  is, 
than  a  stalled  ox  and  hatred  thereof^ 
Soloman 


SWEET  POTATOES  FLAMBES  AU  MARRONES 

• 

Use  cold  boiled  sweet  potatoes  cut  in  small  squares. 
Pile  up  on  a  fire  proof  platter,  or  silver  au  gratin  dish. 
The  French  marrons  a  la  vanilla,  about  3  marrons  to  each 
person,  are  mixed  with  the  potatoes,  pour  over  the  juice 
of  the  marrons.  Sprinkle  with  fine  sugar  and  put  under  a 
grilling  fire  until  brown,  brushing  every  few  minutes  with 
butter.  Send  to  the  table  with  4  tablespoons  rum  poured 
over  the  top  and  lighted.  Potatoes  should  stand  5  hours 
before  using.  — A.  D.  H. 

STUFFED   EGGPLANT 

Take  fresh,  purple  eggplants  of  a  middling  size,  cut 
them  in  two ;  scrape  out  all  the  inside  and  put  it  in  a 
saucepan  with  a  little  minced  ham;  cover  with  water  and 
boil  until  soft ;  drain  off  the  water ;  add  2  tablespoons  grated 
crumbs,  1  tablespoon  butter,  3^  minced  onion,  salt  and 
pepper.  Stuff  each  half  of  the  hull  with  the  mixture;  add 
a  small  lump  of  butter  to  each  and  bake  15  minutes.  Minced 
veal  or  chicken  in  the  place  of  ham,  is  equally  as  good  and 
many  prefer  it. 

SPINACH  TIMBALE 
Quickly  made  but  must  be  served  at  once. 

2  cups  cooked  spinach  chopped  very  fine.  Beat  2  eggs 
until  very  light,  add  %  cup  milk,  ^  teaspoon  salt  and  pepper 
to  taste.  Beat  in  the  spinach  and  pour  into  buttered  cups  or 
timbale  forms.  Bake  20  to  30  minutes,  until  firm  like  a 
custard.  Turn  out  on  a  hot  dish  and  serve  at  once  with 
cream  sauce.  These  timbales  are  delicious  but  spoil  if  al- 
lowed to  stand.  — Anna  Rczv  Gross 


VEGETABLES 77 

CREAMED  CARROTS 

Scrape  the  carrots  and  cut  in  slices  ^  inch  thick.  Let 
them  lie  in  cold  water  1  hour  before  cooking.  Boil  till 
tender  in  salted  water,  drain  and  pour  over  them  a  well 
seasoned  white  sauce.  — Maude  Griswold  Schzvender 

POTATO  PUFF 

Soak  old  potatoes  for  several  hours  and  boil  in  salted 
water.  To  2  cups  potatoes  mashed,  or  put  through  the 
ricer,  add  2  tablespoons  butter,  1  teaspoon  salt  and  a  little 
white  pepper;  fold  in  the  whites  of  2  eggs  whipped  stiff. 
Bake  in  buttered  dish. 

POTATOES  IN  THE  HALF  SHELL 

Bake  6  medium  sized  potatoes;  when  they  are  soft, 
cut  them  in  halves  and  scoop  out  the  potato.  Mash  it,  add 
2  tablespoons  butter,  salt,  pepper,  2  tablespoons  hot  milk. 
Put  this  mixture  back  into  the  skins,  sprinkle  with  grated 
cheese  and  bake  for  5  minutes  in  a  very  hot  oven. 

GREEN  CORN  CUSTARD  WITH  BROILED  TOMA- 
TOES 

Cut  corn  from  young  ears  to  make  1  cup,  add  4  eggs 
beaten  slightly  with  ^2  teaspoon  salt,  dash  paprika,  few 
drops  onion  juice  and  1^  cups  milk.  Bake  in  buttered 
moulds  in  hot  water.  When  firm,  turn  from  moulds  and 
surround  with  slices  of  broiled  tomatoes.  When  green 
corn  is  out  of  season  Kornlet  may  be  used.  ^  can  will  be 
enough. 

MASHED  TURNIPS 

Select  the  large  yellow  turnips,  as  they  are  sweetest  (the 
Cape  Cod  turnip  is  a  good  kind).  Wash,  pare,  and  cut  them 
into  pieces.  Boil  them  in  salted  boiling  water  until  tender. 
Drain,  mash,  season  with  butter,  pepper  and  salt  and  heap 
lightly  in  a  vegetable  dish. 


78 VEGETABLES 

CORN  TIMBALES 

Beat  2  eggs  until  very  light.  Add  Yz  teaspoon  salt, 
pinch  black  pepper  and  ^  cup  milk.  Beat  in  1  can  Kornlet 
or  grated  corn.  Pour  into  buttered  cups  and  bake  like  a 
custard,  20  to  30  minutes.  Serve  at  once  with  fingers  of 
bread  covered  with  grated  cheese  and  browned  in  a  quick 
oven.     This  is  nicest  when  made  in  individual  dishes. 

SWEET  POTATO  CROQUETTES 

Boil  or  bake  sweet  potatoes,  mash  with  plenty  of  but- 
ter; salt,  pepper  and  sugar  to  taste,  and  enough  cream  to 
make  easy  to  handle;  make  into  balls.  Roll  in  ^gg  and 
bread  crumbs ;  fry  in  deep  lard. 

CORN  OYSTERS 

1  pint  grated  corn  2  tablespoons  flour 

3  eggs  Little  salt  and  pepper 

Fry  on  griddle. 

BOILED  CAULIFLOWER 

Remove  the  outer  leaves,  cut  off  the  stem  close  to  the 
flowers.  Wash  thoroughly  in  cold  water  and  soak  in  cold 
salted  water  (top  downward)  for  1  hour,  allowing  1  table- 
spoon salt  to  1  gallon  water.  Then  tie  in  a  piece  of  muslin 
or  cheesecloth  to  keep  it  whole  and  cook  it  in  slightly  salted 
water,  boiling  until  tender,  keeping  it  closely  covered. 
When  done,  lift  it  from  the  water,  remove  the  cloth,  stand 
it  in  a  round  dish  with  the  flowers  up.  Pour  cream  sauce 
over  it  and  serve  at  once. 

GLACI  SWEET  POTATOES 

2  tablespoons  butter  Salt 

2  tablespoons  brown  sugar  Pepper 

y^  cup  sherry 

Alake  caramel  sauce;  add  cold  sliced  sweet  potatoes; 
fry  until  a  golden  brown.  — K.  S,  H. 


VEGETABLES 79 

STUFFED  TOMATOES 

Cut  a  thin  slice  from  the  stem  end  of  large,  smooth 
tomatoes.  Remove  the  seeds  and  soft  pulp.  Mix  with  the 
pulp  an  equal  amount  of  buttered  cracker  crumbs,  season 
to  taste  with  salt,  pepper,  sugar  and  onion  juice.  Fill  the 
cavity  with  the  mixture,  heaping  it  in  the  center  and 
sprinkle  buttered  crumbs  over  the  top;  place  the  tomatoes 
in  a  buttered  pan  and  bake  until  the  crumbs  are  brown. 
Take  them  carefully  up  with  a  broad  knife  and  serve  very 
hot.  A  small  quantity  of  cooked  meat  finely  chopped  may 
be  used  with  the  crumbs. 

STUFFED  GREEN  PEPPERS 

Cut  oft*  the  top  and  remove  seeds  of  6  green  peppers. 
Boil  in  cold  water  for  15  minutes  until  tender. 

FILLING 

Place  in  a  frying  pan  1  tablespoon  butter,  1  chopped 
onion  and  2  cups  fine  bread  crumbs,  fry  brown,  fill  the 
peppers  and  bake  in  moderate  oven  15  minutes. 

SAUCE   TO   COVER 

Cook  together  in  double  boiler  2  tablespoons  flour,  1 
tablespoon  butter,  add  2  cups  strained  canned  tomatoes ; 
salt  and  pepper  to  taste ;  cook  10  minutes,  pour  over  pep- 
pers and  serve.  — A.  D.  H. 

SAVORY  CARROTS 

Scrape,  then  cut  new  carrots  into  straws;  cook  tender 
in  salted  water  and  drain  dry.  Season  with  salt,  pepper  and 
a  little  onion  juice  and  return  to  the  kettle  with  a  generous 
piece  of  butter  and  shake  until  hot  and  glazed.  Pile  on  a 
dish  in  pyramid  style;  add  1  cup  fresh  green  peas  well 
seasoned  and  a  sprinkling  of  chopped  parsley. 

LATTICE  POTATOES 

Cut  with  lattice  cutter.    Fry  like  French  fried  in  deep 

lard.    Are  unusual. 


80 VEGETABLES 

RICE  WITH  CHEESE 

Boil  the  rice  tender  in  plenty  of  salted  water;  drain 
and  put  into  a  pudding  dish;  alternate  layers  of  rice  and 
grated  cheese  until  the  pan  is  full.  Have  a  layer  of  cheese 
on  top.  Dot  with  butter  and  nearly  cover  with  milk.  Bake 
to  a  nice  brown.  — Maude  G.  Schwender 

TOMATOES   DES   OEUFS 

1  small  tablespoon  butter  1  can  tomatoes  (or  less) 

1      large      teaspoon      onion      Salt,  pepper,  paprika  and 

chopped  chopped  green  peppers 

Add  5  eggs  and  when  nearly  poached,  pick  up  with  a 
fork  until  all  are  well  mixed.  Add  3^  cup  grated  cheese, 
serve  on  toast.    This  can  be  made  in  the  chafing  dish. 

CORN  PUDDING 

(Southern  Style) 

Grate  1  dozen  ears  firm  corn,  add  1  cup  milk,  2  table- 
spoons butter,  3  eggs  beaten  separately,  1  tablespoon  sugar, 
salt  and  pepper  to  taste.  Add  whites  of  eggs  last  and  bake 
in  quick  oven.  — Mrs.  E.  H.  Ball 

MACARONI   SOUFFLfi 

Season  1  cup  white  sauce  with  1  teaspoon  chopped 
parsley  and  little  onion  juice.  Stir  in  1  cup  boiled  maca- 
roni chopped  rather  coarse,  then  the  yolks  of  2  eggs  beaten 
light,  folding  in  the  whites  of  2  eggs  beaten  stiff  and  turn 
into  a  buttered  baking  dish.  Sprinkle  with  }^  cup  soft 
crumbs  mixed  with  2  tablespoons  melted  butter  and  bake 
in  a  moderate  oven  about  20  minutes  or  until  firm  in  the 
center.  — Mrs.  H.  M.  Carle 

FRIED  TOMATOES 

Cut  firm,  large,  ripe  tomatoes  into  thick  slices,  more 
than  ^  inch  thick,  season  with  salt  and  pepper,  dredge  with 
flour,  roll  in  egg  and  crumbs  and  fry  them  brown  on  both 
sides  in  hot  butter  and  lard  mixed. 


VEGETABLES 81 

SCALLOPED  CAULIFLOWER 

Break  the  cauliflower  into  small  sprigs  and  cook  in  boil- 
ing water,  salted,  until  tender.  Place  the  pieces  in  a  but- 
tered pudding  dish  and  pour  over  them  a  sauce  made  as 
follows :  Mix  well  together  Yz  pint  bread  crumbs,  1  pint 
sweet  milk,  1  beaten  tg%,  2  teaspoons  salt  and  a  little  pep- 
per. Bake  until  slightly  brown.  1  cup  diced  chicken  or 
veal  added  to  the  sauce  makes  a  great  improvement.  When 
this  is  used,  allow  an  extra  cup  of  milk  and  a  little  more 
seasoning. 

Boiled  cauliflower  may  be  served  in  a  shallow  dish  and 
covered  with  a  cream  or  HoUandaise  sauce,  or  add  a  little 
grated  cheese  and  cover  with  cracker  crumbs,  moistened 
with  melted  butter  and  bake  until  crumbs  are  brown. 

FRIED  EGGPLANT 

Cut  eggplant  in  slices  ^  inch  thick  and  soak  for  ^ 
hour  in  cold  water  wdth  1  teaspoon  salt  in  it.  Have  ready 
bread  crumbs  and  1  ^gg  beaten ;  drain  off  water  from  the 
slices,  lay  them  on  a  napkin,  dip  them  in  the  crumbs  and 
then  in  the  tgg,  put  another  coat  of  crumbs  on  them  and  fry 
them  in  butter  to  a  light  brown.  The  frying  pan  must  be 
hot  before  the  slices  are  put  in.  They  wull  fry  in  10 
minutes. 

BAKED  BEANS 

Soak  1  pint  beans  in  cold  water  over  night.  In  the 
morning  drain,  cover  with  fresh  water  and  heat  slowly, 
keeping  water  below  boiling.  Cook  until  skins  burst  when 
blown.  Drain  off  water  and  put  in  baking  dish.  Scrape 
and  scald  ^  lb.  salt  pork  cut  in  dice  on  top.  Put  with 
beans,  having  beans  on  top  and  bottom.     Mix : 

2  tablespoons  molasses  1  teaspoon  salt 

1  teaspoon  mustard  3  tablespoons  brown  sugar 

Cover  with  boiling  w^ater,  baking  all  day,  add  water  if 
beans  become  dry.  Cover  at  first,  but  remove  cover  last 
half  hour  and  brown  top. 


82 VEGETABLES 

SCALLOPED  TOMATOES 

Season  1  quart  tomatoes  with  1  teaspoon  salt,  1  salt- 
spoon  pepper,  ^  cup  sugar  and  a  few  drops  onion  juice. 
Butter  a  deep  dish  and  sprinkle  with  fine  crumbs.  Pour 
in  the  tomatoes.  Moisten  1  cup  cracker  crumbs  with  ^ 
cup  melted  butter.  Spread  over  the  top  and  brown  in  the 
oven.  Raw  tomatoes  sliced  may  be  used  in  layers,  alternat- 
ing with  crumbs  and  seasoning. 

BOILED  CABBAGE 

Cut  a  head  of  cabbage  in  4  quarters.  If  this  recipe  is 
followed  exactly,  this  much  despised  vegetable  will  be  found 
very  acceptable  and  its  odor  will  not  be  perceptible  through 
the  house. 

Cut  the  cabbage  into  4  quarters,  cut  away  the  hard  core. 
Wash  it  well  in  2  changes  of  water  and  place  the  pieces, 
open  side  down  on  a  colander  to  drain.  Have  a  very  gen- 
erous amount  of  water  in  a  large  saucepan  or  pot.  Let  it 
boil  violently ;  add  1  tablespoon  salt  and  Y^  teaspoon  baking 
soda,  put  in  the  cabbage  1  piece  at  a  time  so  as  to  check 
the  boiling  as  little  as  possible.  Let  it  cook  for  25  minutes. 
Turn  it  into  the  colander  and  press  out  all  the  water.  Put 
into  a  saucepan :  1  tablespoon  butter,  1  heaping  teaspoon 
flour,  ^  teaspoon  salt  and  a  dash  of  pepper ;  add  slowly  ^ 
cup  milk  and  stir  till  smooth;  then  add  the  cabbage.  Cut 
it  into  large  pieces  with  a  knife  and  mix  it  lightly  with  the 
sauce.  If  the  cabbage  is  free  from  w^ater,  the  sauce  will 
adhere  to  it  and  form  a  creamy  coating. 


ADDITIONAL   RECIPES  83 


84  ADDITIONAL  RECIPES 


Salads  and  Salad  Dressings 

**The  imaginary  relish  is  so  sweet  that  it  enchants  my  sense.  " 

Troilus  and  Cressida 


PINEAPPLE  CUCUMBER  SALAD 

1  large    can    Hawaiian    pine-  Juice  6  lemons    ^ 

apple,  cut  in  small  cubes  %  cup     sugar     mixed     with 

1  cucumber,  cut  in  cubes  juice   of   lemons   and   pine- 
%  package  Knox's  gelatine     ^  apple 

soaked  in  1  cup  cold  water 

Mix  gelatine  with  heated  juice;  allow  to  cool;  when  it 
starts  to  thicken  add  pineapple  and  cucumber  cubes,  a  few 
pieces  red  and  green  cherries,  cut  in  small  strips ;  put  in 
mould  to  cool ;  individual  are  prettiest,  served  on  lettuce 
with  mayonnaise  dressing,  to  which  whipped  cream  is 
added  at  the  last  moment.  — Mrs.  Osborn 

PINEAPPLE  SALAD 

On  a  lettuce  leaf  place  a  slice  of  Hawaiian  pineapple 
(canned)  ;  pour  over  the  pineapple  2  or  3  spoons  French 
dressing  (oil,  vinegar,  salt  and  red  pepper,  etc.)  ;  on  the 
pineapple  make  a  ring  of  rather  dry  cottage  cheese  or 
cream  cheese  put  through  the  ricer ;  say  a  maraschino  cherry 
or  mint  cherry  in  the  center  and  serve  quite  cold  with  any 
kind  of  wafers.  — Mrs.  Curtis 

FRUIT  SALAD 

Put  on  plate  a  leaf  of  lettuce,  a  slice  of  pineapple  and 
on  top  of  pineapple  put  ^  Bartlett  pear ;  fill  the  center  of 
pear  with  pecan  nuts  and  put  a  spoonful  of  fruit  salad 
dressing  on  top  of  nuts ;  also  a  cherry.     Use  canned  fruit. 

FRUIT    SALAD    DRESSING 

2  eggs  Juice  1  large  lemon 
Vz  cup  sugar  %  cup  water 

Beat  all  together  and  cook  in  double  boiler  until  it 
thickens ;  add  a  pinch  of  salt.  Before  using  add  ^  pint 
whipped  cream.  — Mrs.  Peaks 


O 


86 SALADS   AND   SALAD   DRESSINGS 

AMBROSIA  SALAD 

3  bananas  i/4  cup  grated  cocoanut 

3  oranges 

Mix  together  and  serve  in  banana  skins  with  mayon- 
naise. 

DATE  AND  ALMOND  SALAD 

1  lb.  dates  1  lemon 

2  dozen  almonds  1  bunch    parsley    or    water- 
2  tablespoons  grated  cocoanut         cress 

Cut  dates  in  strips,  blanch  and  brown  almonds,  chop 
fine  and  add  to  dates,  mix  with  boiled  dressing,  sprinkle 
with  grated  cocoanut  and  garnish  with  parsley  or  cress  and 
lemon  cut  in  slices  and  then  in  eighths. 

GRAPE  FRUIT  SALAD 

2  large  grape  fruit,  peel  and  extract  the  quarters ;  1 
cup  English  walnuts,  cut  small.  Arrange  on  lettuce,  cover 
with  French  dressing  and  garnish  with  Malaga  grapes. 

PINEAPPLE  AND  CELERY  SALAD 

2  cups  shredded  pineapple  1  pimento,  cut  small 

1  cup  celery,  cut  into  dice 

Mix  with  mayonnaise  cream  dressing.  Serve  ice  cold 
on  lettuce  and  garnish  with  nut  meats ;  or  serve  in  apples 
peeled  and  scraped  out. 

GRAPE  FRUIT  SALAD 

Pare  2  or  3  large  grape  fruit  and  divide  into  lobes; 
free  these  from  seeds  and  skin,  then  arrange  4  or  5  lobes 
grape  fruit  together  with  a  thin  strip  green  pepper  between 
each  lobe.  Put  a  wreath  of  water-cress  around  that  and 
serve  with  French  dressing.  — Mrs.  Peaks 


SALADS  AND  SALAD  DRESSINGS 87 

PEAR  SALAD  ,  *-*_s4 

Select  good  halves  canned  pears,  arrange  on  crisp  head 
lettuce;  sprinkle  with  chopped  candied  ginger;  top  with 
cream  salad  dressing  and  put  cream  cheese  through  a  ricer 
over  the  halves.     Serve  very  cold. 

BANANA  SALAD 

Cut  bananas  in  2  pieces  lengthwise,  put  on  lettuce  leaf, 
cover  with  salad  dressing  and  sprinkle  thickly  with  chopped 
nuts.     Serve  with  toasted  cheese  crackers. 

WALDORF  SALAD 

Equal  parts  of  chopped  celery  and  apple,  3^  cup  nuts 
to  2  cups  salad  cooked  dressing. 

CHEESE  AND  CHERRY  SALAD 

Mix  chopped  nuts  in  white  cream  cheese  and  form  in- 
to balls  the  size  of  cherries.     Take  an  equal  amount  of 
'Maraschino  cherries  and  put  both  on  a  lettuce  leaf.     Pour 
salad  dressing  over  them. 

CHERRY  SALAD 

Remove  pits  from  1  lb.  California  cherries,  mixing 
dark  and  light  evenly;  put  into  each  a  crisp,  fresh  baked 
peanut  or  hazel  nut.  Arrange  on  circular  platter  the  crisp 
heart  leaves  of  head  lettuce;  sprinkle  cherries  all  through 
the  leaves  (cress  or  sorrel  may  be  used  in  place  of  let- 
tuce). Serve  with  claret  dressing  or  French  dressing,  to 
which  has  been  added  1  tablespoon  cherry  juice  in  place  of 
vinegar  or  lemon  juice. 

CLARET  DRESSING 

Mix  %  teaspoon  salt  4  tablespoons  olive  oil 

%  teaspoon  paprika 

Add  gradually  1  tablespoon  claret  and  1  tablespoon 
lemon  juice.  — Mrs.  Hypes 


88 SALADS   AND   SALAD   DRESSINGS 

TOMATO  SALAD 

Scoop  out  the  inside  of  a  ripe  tomato.  Fill  with 
mixture  of  tomato  pulp,  almost  any  kind  of  chopped  meat, 
celery  and  nuts.  Mix  some  dressing  in  the  filling  and  put 
some  on  top  of  the  tomato. 

FRUIT  SALAD 

Yz  lb.  white  Malaga  grapes,  stoned,  6  oranges  cut  into 
small  pieces,  sliced  pineapple,  medium  sized  can.  cut  small. 
A  few  Maraschino  cherries  halved;  mix  and  let  stand  1 
hour  or  more  to  drain,  in  cold  place.  Serve  with  any  good 
cooked  dressing.  — Mrs.  E.  C.  Dazvcs 

APPLE  RING  SALAD 

Pare  and  core  2  apples ;  cut  them  in  rings,  brush  the 
slices  with  lemon  juice  and  dip  each  slice  in  French  dress- 
ing. Arrange  the  rings  on  lettuce  leaves  and  put  between 
them  layers  of  chopped  English  walnuts  and  celer}-.  Lay 
a  ball  of  cream  cheese  on  top  and  serve  with  mayonnaise. 

FRUIT  DRESSING 

White  of  1  egg,  beaten ;  add  2  tablespoons  sugar,  1 
tablespoon  lemon  juice  (sometimes  2),  1  tablespoon  orange 
juice,  add  3^  as  much  whipped  cream  as  there  is  in  the 
mixture.    Any  combination  of  fruit. 

PEAR  SALAD 

Grapes,  grape  fruit,  pineapple,  English  walnuts,  served 
in  pear  cups  on  lettuce. 

PINEAPPLE  SALAD 

Add  to  cream  cheese  as  much  sweet  cream  as  it  will  take 
and  chopped  nuts,  almonds  preferred ;  put  this  mixture  on  a 
slice  of  canned  pineapple  and  serve  on  head  lettuce,  adding 
French  dressing. 


SALADS   AND   SALAD  DRESSINGS       89 

CHERRY  SALAD 

1  quart  oxheart  cherries  carefully  stoned  and  the  cavi- 
ties filled  with  nuts.  Serve  in  lettuce  cups  or  little  salad 
baskets.  For  the  latter  crisp  lettuce  leaves  are  fastened  to- 
gether in  the  shape  of  baskets  with  nasturtium  stems.  Two 
stems  form  the  handle.  Place  on  lace  paper  doily  or  indi- 
vidual plates,  garnish  with  white  mayonnaise  and  nastur- 
tium blossoms. 

Chop  Yz  cabbage,  1  stalk  celery  and  a  green  pepper. 
Mix  mayonnaise  with  it,  and  serve  on  lettuce. 

A  slice  of  tomato  on  a  lettuce  leaf,  cut  oranges  and  put 
on  the  tomato.     Mayonnaise  and  chopped  nuts  on  top. 

ASPARAGUS  SALAD  NO.  1 

Serve  a  few  tips  of  asparagus  on  lettuce  leaves,  and 
use  French  dressing  and  cream  cheese  on  the  plate. 

ASPARAGUS  SALAD  NO.  2 

Use  the  tips  on  lettuce  as  above,  but  instead  of  the 
dressing  use  the  following:  Fry  bacon  quite  crisp,  break 
into  small  bits  placing  them  on  the  asparagus.  Into  the 
brown  fat  put  a  little  vinegar  and  a  mere  trace  of  onion 
(if  desired)  and  pour  over  asparagus  while  hot.  This  is 
said  to  be  delicious. 

SARDINE  SALAD 

12  boneless  sardines,  scald,  drain  and  put  on  ice  for 
1  hour,  2  hard  boiled  eggs  cut  in  slices,  6  stoned  olives  cut 
in  half,  3  gherkins  diced.  Serve  on  lettuce  with  French 
dressing. 

PIMENTO  SALAD 

Wash  and  dry  pimentoes,  removing  any  stray  seeds ; 
stuff  with  cream  or  cottage  cheese,  and  after  standing  on 
or  near  ice,  cut  in  slices  and  serve  with  French  dressing  on 
lettuce. 


90 SALADS   AND   SALAD   DRESSINGS 

CREAM  CHEESE  AND  WATER-CRESS 

Mash  1  cream  cheese  with  a  little  cream.  Add  Yz, 
cup  chopped  walnuts.  Form  in  balls  and  serve  3  to  a 
person  on  a  bed  of  water-cress.    Use  French  dressing. 

JELLIED  PECAN 

To  1  pint  lemon  jelly  when  nearly  hard  add  1  cup 
broken  pecans,  mould  and  serve  on  lettuce  leaves  with  finely 
shaved  sweet  green  peppers  and  mayonnaise. 

A  DAINTY  SALAD  DISH 

Take  large  and  long  cucumbers,  cut  them  once  through 
the  middle  lengthwise,,  scrape  out  the  inside  and  you  have  a 
pretty  individual  green  boat  in  which  to  serve  the  salad. 
They  must  be  kept  on  ice  until  ready  for  use.  This  is  at- 
tractive with  shrimp  salad,  as  the  colors  blend  so  nicely. 

NEST  EGG  SALAD 

Make  little  tgg  shaped  balls  of  pimento  cream  cheese 
and  place  in  a  nest  of  crisp  shredded  celery  or  diced  orange 
or  grape  fruit.    Serve  with  any  desired  dressing. 

A  novel  decoration  for  the  top  of  orange  salad  or  any 
ojher  salad  is  to  arrange  pieces  of  candied  orange  peel  to 
simulate  a  daisy,  using  a  small  chocolate  candy  for  the 
center. 

EASTER  SALAD 

Prepare  nice  head  lettuce  as  usual  and  make  little  balls 
of  cream  or  cottage  cheese,  adding  salt,  paprika  and  a  little 
cream,  if  necessary,  to  roll  them.  When  they  are  finished 
put  a  small  fork  or  skewer  in  each  one  in  turn  and  so  dip 
and  roll  it  in  grated  American  cheese  till  the  white  surface 
is  completely  covered  with  the  yellow  coating;  lay  in  piles 
in  the  cup  shaped  leaves ;  pass  French  dressing  with  them, 
or  put  the  dressing  on  the  lettuce  first  and  then  lay  on  the 
balls. 


SALADS  AND  SALAD  DRESSINGS 91 

POND  LILY  SALAD 

Cut  the  whites  of  hard  boiled  eggs  into  lengthwise 
pieces  (about  8  to  each  egg)  and  arrange  them  on 
nasturtium  leaves  to  form  the  petals  of  a  pond  lily.  Grate 
the  yolks,  mix  them  with  chopped  olives  and  celery  and 
then  pile  the  mixture  into  little  mounds  in  the  center  of 
the  white  petals.  The  salad  should  be  served  on  cracked 
ice,  to  represent  water  under  the  lily  pads. 

PIMENTO   SALAD 

Drain  the  contents  of  a  small  can  of  red  peppers.  x\fter 
drying  them  in  a  cloth,  slice  in  rings,  cut  fine  an  equal 
amount  of  celery  and  mix ;  add  1  teacup  of  tiny  balls  made 
from  cream  cheese,  which  should  be  rolled  in  fine  cracker 
crumbs.  Rub  the  yolks  of  2  hard  boiled  eggs  to  a  paste 
with  the  oil  drained  from  the  peppers.  Rub  the  salad  bowl 
with  garlic  and  put  in  the  salad,  over  which  pour  a  good 
French  dressing.    Serve  on  crisp  lettuce  leaves. 

NEW  SALAD 

Cut  off  crusts  of  white  bread  (fresh),  cut  in  diamond 
shape  and  toast  a  light  brown.  On  ^  of  each  piece,  grate 
the  yolk  of  hard  boiled  egg,  on  other  half  white  of  egg 
minced  fine,  and  then  place  on  the  slice  a  sardine;  on  this 
lay  3  strips  of  sweet  green  peppers,  crossed,  putting  over  the 
whole  a  nice  mayonnaise  dressing ;  the  bread  is  then  placed 
in  a  nest  of  crisp  lettuce  leaves  and  a  thin  slice  of  lemon  is 
placed  on  each  plate. 

NEW  SALAD 

Peel  an  apple,  core  and  cut  in  cross  slices.  Lay  1  slice 
on  a  few  lettuce  leaves  on  each  plate,  and  over  it  put  a 
layer  of  cream  cheese,  which  has  been  put  through  a  potato 
ricer;  around  this  put  a  circle  of  mayonnaise  dressing  and 
bar-le-duc  in  center.  A  prettier  dish  can  hardly  be  imagined 
and  cream  cheese  is  never  so  good  as  when  used  in  this 
way. 


92 SALADS   AND   SALAD  DRESSINGS 

LAMB  SALAD 

Cubes  of  lamb,  green  peas  and  chopped  mint.  Let  it 
get  very  cold,  then  serve  on  lettuce  with  mayonnaise. 

RUSSIAN  SALAD 

Marinate  in  oil  and  vinegar,  in  separate  bowls,  spinach, 
chopped  carrots,  potatoes,  and  beets ;  arrange  on  a  platter 
in  rings,  the  spinach  outside,  then  the  carrots  and  then  the 
potatoes  and  the  beets  in  the  middle.  Serve  with  generous 
supply  of  dressing. 

WATER-CRESS  SALAD 

2  bunches  cress,  3  slices  crisply  fried  bacon  cut  fine. 
Pinch  salt  and  pepper  and  ^  cup  mayonnaise. 

RICE  SALAD 

2  cups  well  cooked  dry  rice  and  equal  quantity  of 
apples  and  celery  or  cucumbers  run  through  meat  chopper, 
salt  and  red  pepper  or  a  chopped  green  pepper.  Cover 
with  mayonnaise  dressing. 

SPINACH  SALAD 

1  peck  spinach,  boil,  drain  and  chop ;  season  and  mould 
in  6  claret  glasses ;  6  pieces  cold  boiled  ham  or  tongue  laid 
on  lettuce  leaves,  turn  moulded  spinach  on  this  and  serve 
with  French  dressing. 

ANOTHER  NEW  SALAD 

Slice  evenly  in  thick  pieces,  good  sized  tomatoes,  2 
slices  to  a  person.  Cut  slices  of  bread  very  thin  and  cut  out 
in  rounds,  the  same  size  as  the  tomato  slices.  Spread  the 
bread  thickly  with  stiflf  mayonnaise  and  arrange  the  whole 
on  lettuce,  piling  tomato,  bread  and  tomato,  cover  the  top 
with  more  mayonnaise  and  arrange  5  half  olives  on  each 
in  the  form  of  a  star. 


SALADS   AND   SALAD   DRESSINGS 93 

SWEETBREAD  SALAD 

1  lb.  blanched  sweetbreads,  cut  into  small  pieces,  or 
left  in  individual  pieces;  2  small  cucumbers  sliced,  or  1 
cup  celery  diced.  Serve  on  lettuce  with  boiled  dressing  and 
garnish  with  truffles. 

WATER-CRESS  AND  APPLE  SALAD 

2  bunches  water-cress  crisp  and  dry.  1  cup  sour  apples 
cut  in  thin  slices.  Serve  with  French  dressing  with  roasted 
duck. 

CAULIFLOWER  SALAD 

1  cold  boiled  cauliflower  cut  in  pieces,  1  tablespoon 
grated  cheese.  Arrange  on  bed  of  water-cress  and  serve 
with  mayonnaise  dressing. 

SALAD  OF  PEPPERS  AND  CREAM  CHEESE 

Select  2  large  green  peppers,  being  sure  they  are  sweet. 
Cut  off  stem  end  and  remove  seeds  and  wash  in  cold  water, 
turning  them  upside  down  to  drain.  Take  2  cream  cheeses, 
mash  and  mix  thoroughly  through  them  chopped  English 
walnuts  or  pecan  nuts.  Press  the  mixture  into  the  peppers, 
taking  pains  to  fill  all  the  crevices  and  put  away  on  ice  to 
cool  and  grow  firm.  When  ready  to  use,  cut  the  peppers 
in  slices,  about  %  inch  thick,  using  a  sharp  knife.  Lay  on 
each  plate  2  slices  arranged  on  a  lettuce  leaf  or  endive,  add 
a  few  slices  of  cucumber  and  mayonnaise  dressing. 

CHEESE  SALAD 

iMash  fine  cold  yolks  of  3  hard  boiled  eggs ;  rub  them 
with  1  cup  finely  grated  cheese,  1  tablespoon  mustard,  1 
teaspoon  salt,  ^  teaspoon  white  pepper.  When  mixed  well. 
add  2  tablespoons  each  of  oil  and  vinegar.  Heap  this  upon 
lettuce  and  garnish  with  whites  of  eggs  into  rings  and  few 
tips  celery.     Serve  with  hot  buttered  crackers. 


94 SALADS   AND   SALAD   DRESSINGS 

HAM  AND  POTATO  SALAD 

1  quart  cold  boiled  potatoes,  1  small  white  onion, 
chopped  fine,  1  cup  cold  boiled  ham,  chopped  or  put  through 
a  coarse  grinder,  1  cup  boiled  salad  dressing.  Serve  in  let- 
tuce hearts,  with  thin  rye  bread  sandwiches  spread  with 
finely  chopped  pickles  mixed  with  mustard  and  cream. 

LUNXHEON  SALAD 

An  attractive  salad  for  luncheon  shows  crisp  celery 
cut  fine  and  arrange  on  a  bed  of  water-cress  with  mayon- 
naise dressing  poured  over  it.  Around  the  edge  is  a  bor- 
der of  tomato  jelly. 

SWEETBREAD  AND  CUCUMBER  SALAD 

Parboil  a  sweetbread  20  minutes,  adding  to  water  a  bit 
of  bay  leaf.  1  slice  onion,  1  blade  mace,  salt  and  1  tablespoon 
vinegar.  Plunge  in  cold  water,  drain  and  cut  in  small  cubes ; 
there  should  be  %  cup ;  add  an  equal  quantity  of  cucumber 
cubes.  Beat  Yi  cup  thick  cream  until  stiif,  add  Y\  tablespoon 
granulated  gelatine,  soaked  in  Yi  tablespoon  cold  water 
and  dissolved  m.  V/z  tablespoons  boiling  water,  then  add 
XYi  tablespoons  lemon  juice,  saltspoon  salt  and  dash  cay- 
enne. Add  sweetbread  and  cucumber,  mix,  mould  and 
chill.  Arrange  on  lettuce  leaves,  garnish  with  strips  pimento 
and  serve  with  mayonnaise  dressing  which  has  been  made 
more  delicate  by  the  addition  of  whipped  cream.  This 
quantity  makes  5  small  moulds.        — Mrs.  L.  J.  Braddock 

ITALIAN  DRESSING 

Put  into  a  bowl  ^  teaspoon  salt,  %.  teaspoon  white 
pepper  and  a  teaspoon  tomato  paste  or  tomato  catsup.  Add 
gradually  4  tablespoons  olive  oil,  mixing  all  the  while.  Cut 
into  small  pieces  1  clove  of  garlic ;  with  the  back  of  a  spoon 
rub  the  garlic  and  the  paste  well  into  the  oil;  add  1  table- 
spoon tarragon  vinegar,  beat  thoroughly,  strain  and  it  is 
ready  to  use. 


ADDITIONAL   RECIPES  99 


100  ADDITIONAL  RECIPES 


Entrees 


GLAZED  SWEETBREADS 

Place  sweetbreads,  prepared  as  directed  below,  in  a 
saute  pan  with  butter  and  a  few  slices  onion.  Saute  them 
for  a  few  minutes  on  both  sides,  then  place  them  in  the 
oven  to  finish  cooking.  Put  a  little  stock  in  the  baking  pan 
and   baste   them    frequently   and   brown   and   glaze   them. 

TO  PREPARE  THE  SWEETBREADS 

Soak  the  sweetbreads  in  cold  water  for  2  hours, 
changing  the  water  several  times.  Put  them  on  the  fire  in 
cold  water.  When  they  are  whitened,  or  firm  to  the  touch, 
or  parboiled,  remove  and  immerse  again  in  cold  water 
to  blanch  them.  Remove  all  the  pipes,  fibers  and  fatty 
substances.  Roll  each  one  in  a  piece  of  cheese  cloth,  draw 
the  cloth  tight  and  tie  it  at  the  ends,  pressing  the  sweet- 
breads into  an  oval  shape.  Place  them  under  a  light  weight 
for  several  hours. 

EGGS  IN  TOMATO  CASES 

Scoop  out  the  centers  of  as  many  large  tomatoes  as 
there  are  people  to  serve.  Drain  them,  then  sprinkle  the 
inside  with  tarragon  vinegar,  salt  and  pepper.  Drop  care- 
fully in  each  one  a  raw  ^gg  and  1  teaspoon  butter. 

Place  in  a  baking  pan  in  a  hot  oven  until  the  eggs  are 
set  and  serve  very  hot. 

ASPARAGUS  OMELETTE 

Boil  a  bunch  of  asparagus  and  when  tender,  cut  the 
green  ends  into  very  small  pieces,  mix  with  well  beaten 
eggs  and  add  a  little  salt  and  pepper.  Melt  a  piece  of  but- 
ter (about  2  ounces)  in  a  metal  pan,  pour  in  the  mixture, 
stir  until  it  thickens,  fold  over  and  serve  with  clear  brown 
gravy. 


102 ENTREES 

COQUILLES  OF  SWEETBREADS 

Parboil  1  pair  sweetbreads.  Trim  them  and  put  under 
a  light  weight  to  cool.  When  they  are  cold  and  firm  cut 
into  dice.  Saute  them  in  a  tablespoon  of  butter  for  a 
few  minutes,  then  add  a  cup  button  mushrooms  (cut  in 
quarters),  1  tablespoon  white  wine  or  lemon  juice,  a  dash 
pepper,  a  saltspoon  salt,  and  cook  until  tender.  Then  add 
a  white  sauce,  as  given  below%  and  turn  over  the  mixture 
until  it  is  creamy. 

Fill  shells  with  the  mixture,  cover  the  tops  with  white 
bread  crumbs  wet  with  melted  butter  and  place  in  the  oven 
to  brown. 

Chicken,  turkey  or  veal  can  be  used  instead  of  sweet- 
breads in  the  same  way. 

SAUCE 

Put  1  tablespoon  butter  in  a  saucepan ;  when  it  bubbles 
add  1  tablespoon  flour.  Cook  the  flour  a  few  minutes,  but 
do  not  let  it  brown.  Remove  from  the  fire  and  add  (stirr- 
ing all  the  time)  Yi  cup  stock  (chicken  stock  pre- 
ferred), a  dash  of  nutmeg  and  of  pepper  and  1  saltspoon 
salt.  Put  the  saucepan  on  the  fire  again  and  stir  until  the 
sauce  has  thickened,  then  add  2  tablespoons  cream. 

ZEPHYR  EGGS 

Beat  4  eggs  very  light,  add  1  pint  cream  and  season 
with  salt  and  pepper.  Butter  small  moulds  and  pour  in  the 
mixture.  Stand  the  moulds  in  a  pan  w4th  about  2  inches 
of  water,  steam  for  20  minutes.  Turn  them  out  and  pour 
a  rich  brown  gravy  around. 

Garnish  with  chopped  olives  and  red  pimentoes. 

CORN  TIMBALE 

Grate  com  from  cob  and  for  each  cupful  mix  in  un- 
beaten whites  of  3  eggs,  1  small  teaspoon  salt,  1  saltspoon 
white  pepper,  ^  cup  sweet  cream  whipped  slightly,  dust 
buttered  timbale  mould  very  thickly  with  chopped  parsley, 
fill  mould  with  the  mixture  and  cook  in  oven  25  minutes. 

Serve  in  a  nest  of  parsley  with  slices  of  broiled  toma- 
toes. 


ENTREES 103 

DEVILED  CRABS 

2  tablespoons  butter  1  cup  chopped  crab  meat 

2  tablespoons  flour  %     cup     mushrooms     finely 
%  cup  white  stock,  add  yolks  chopped 

2  eggs  Pepper  and  salt  to  taste 
2  tablespoons  sherry  wine 

Cook  the  mixture  3  minutes,  add  1  teaspoon  finely 
chopped  parsley  and  cool  the  mixture. 

Wash  and  trim  crab  shells  and  fill  with  the  above 
mixture.  Sprinkle  stale  bread  crumbs  mixed  with  a  little 
butter  on  the  top  and  bake  until  the  crumbs  are  brown. 

CHEESE  TIMBALE 

Make  a  sauce  with  2  tablespoons  each  of  butter  and 
flour,  ^  cup  thin  cream  and  y^  cup  white  stock.  Melt  in 
this  ^  lb.  grated  cheese,  add  a  dash  of  salt  and  paprika,  and 
pour  over  3  whole  eggs  and  the  yolks  of  4,  beaten  until  a 
spoonful  can  be  taken  up.  Turn  into  buttered  timbale 
moulds  and  bake  standing  in  a  pan  of  hot  water  (the  water 
should  not  boil)  until  the  centers  are  firm. 

Serve  hot  with  tomato  sauce. 

SHAD  ROE  CROQUETTES 

Boil  the  roe  for  15  minutes  in  salt  water,  then  drain 
and  wash.  Mix  4  tablespoons  each  of  butter  and  corn- 
starch and  stir  into  1  pint  boiling  milk.  Add  to  this 
the  roe  and  1  teaspoon  salt,  the  juice  of  1  lemon,  cayenne 
and  a  grating  of  nutmeg.     Boil  up  once  and  let  get  cold. 

Shape  into  croquettes  and  fry. 

SAVORY  TOMATOES 

Take  3  large  tomatoes  and  cut  them  in  halves.  Take 
out  the  insides  and  mix  thoroughly  with  2  tablespoons 
bread  crumbs,  1  teaspoon  grated  cheese,  1  gill  cream,  ^ 
teaspoon  sugar,  salt  and  cayenne  to  taste.  Fill  the  toma- 
toes with  this  and  on  top  of  each  piece  put  a  thin  slice  of 
bacon.  Put  into  the  oven  to  cook  and  when  the  bacon  is 
done  serve  each  one  on  a  thin  slice  of  toast. 


104 ENTREES 

STUFFED  MUSHROOMS 

Cut  the  stems  off  close  to  the  gills  and  peel  the  caps  of 
the  mushrooms.  Cut  the  stems  fine.  Saute  all  the  parts 
together  in  butter.  Remove  the  caps  when  they  are  tender 
and  before  they  lose  their  shape.  After  the  caps  are  re- 
moved add  6  drops  onion  juice  and  1  teaspoon  flour.  Let 
the  flour  cook  a  few  minutes,  then  add  ^  cup  stock  and  1 
tablespoon  minced  chicken,  pepper  and  :^a\t,  and  stir  until 
the  mixture  is  thickened.  Place  a  little  of  this  mixture  on 
the  gills  of  each  mushroom. 

This  quantity  is  enough  for  6  or  8  large  cups.  Serve 
on  rounds  of  buttered  toast. 


CHICKEN  TIMBALES 

The  white  meat  of  1  uncooked  chicken  chopped  very 
fine.  1  tablespoon  butter  rubbed  with  the  chicken  to  a 
cream,  add  a  little  red  and  white  pepper  and  a  little  grated 
lemon  peel,  then  1  pint  cream  put  in  little  by  little,  rubbing 
all  till  very  thick.  Then  add  4  eggs  well  whipped  and 
stirred  slowly  into  the  rest  and  lastly  a  little  salt. 

Cover  the  bottom  of  individual  moulds  with  2  thin 
slices  of  trufiies.  Fill  the  moulds  just  half  full.  Have  a 
pan  of  boiling  water  ready  and  stand  the  moulds  in  the 
water  which  must  only  come  half  way  up  the  moulds. 

Boil  15  minutes. 


CHEESE  RAMKIN 

4  tablespoons  grated  cheese  1  cup  bread  crumbs 

V2  pint  milk  Whites  3  eggs 

Yolks  2  eggs  Salt  and  pepper 
2  tablespoons  butter 

Boil  bread  and  milk  until  smooth,  add  cheese  and  but- 
ter, stir  for  1  minute.  Take  off  fire  and  add  seasoning, 
and  yolks  of  eggs ;  beat  whites  to  stiff  froth  and  stir  in 
gently;  turn  into  greased  baking  dish  and  bake  15  minutes. 


ENTREES 105 

LOBSTER  CUTLETS 

1  5  lb.  lobster  2    tablespoons    chopped    par- 

1  pair   sweetbreads  sley 

Juice  1  lemon  sauce 

A  little  nutmeg  ^  lb.  butter 

^   teaspoon  mace  1  onion 

2  oz.  butter  Juice  1  small  onion 
2  tablespoons   flour,  salt  and      Salt  and  cayenne 

cayenne  Large  spoon  flour 

^   lb.  butter  y^  pint  cream 

1  pint  cream 

Make  a  sauce  as  follows : 

Put  butter  in  double  boiler,  add  flour  and  stir  until 
melted  and  smooth,  then  add  the  cream,  onion,  pepper  and 
salt.  Boil  about  1  minute.  Cut  lobster  and  sweetbreads 
fine  and  add  to  sauce.  Pour  in  shallow  dish  to  cool.  When 
cool  shape  like  chops  and  fry  in  hot  fat. 

Stick  lobster  claw  in  end  of  each  cutlet  and  serve. 

CHEESE  SOUFFLfi 

Put  1  tablespoon  butter  in  saucepan,  add  1  heaping 
tablespoon  flour ;  when  smooth  add  2  cups  milk,  Yz  tea- 
spoon salt,  few  grains  cayenne ;  cook  2  minutes,  add  the 
yolks  of  3  eggs,  well  weaten  and  2  cups  grated  strong 
American  cheese.  Set  away  to  cool.  When  cold,  add  the 
whites,  beaten  to  stiff  froth,  turn  into  a  buttered  pan  and 
bake  20  minutes  in  slow  oven.  — Mrs.  E.  H.  Ball 

ARTICHOKE  AND  SAUCE  HOLLANDAISE 

Cut  off  stems  close  to  the  leaves,  remove  outside  bot- 
tom leaves,  trim  and  tie  the  artichoke  with  string  to  keep 
in  place.  Soak  ^  hour  in  cold  water.  Drain  and  cook  30 
to  45  minutes  in  boiling  salted  water.  Remove  from  the 
water  and  place  upside  down  to  drain.  Cut  the  string  and 
serve  with  the  following  sauce : 

To  1  large  cup  butter  add  yolks  of  4  eggs  beaten  with 
Dover  beater,  add  juice  of  ^  lemon,  1  teaspoon  onion 
juice  and  paprika  to  taste,  and  1  cup  boiling  water.  Place 
in  a  double  boiler,  heat  continually  over  fire  until  it  reaches 
proper  consistency. 


106 ENTREES 

OYSTERS  WITH  FORCEMEAT  AND  HAM 

Rinse  8  choice  good  sized  oysters  and  dry  on  a  cloth. 
Cover  with  veal  forcemeat,  then  wrap  in  very  thin  slices 
of  ham,  roll  in  soft  bread  crumbs,  then  dip  them  in  a  beaten 
egg,  dilute  with  2  tablespoons  milk  and  roll  again  in  crumbs. 
Saute  in  olive  oil  or  clarified  butter  until  well  browned  on 
both  sides.  Drain  on  soft  paper.  Place  on  rounds  of 
toast.  Fill  a  grape  fruit  rind  with  lettuce  and  place  the 
oysters  around,  garnish  each  with  a  paper  aigrette. 

CHICKEN  TERRAPIN 

1    good    sized   chicken,   with      1  teacup  chicken  broth 

giblets  1  cup  rich  cream 

3  hard  boiled  eggs 

Boil  chicken  and  giblets  until  done.  When  cold  cut 
in  pieces  ^  inch  square.  Place  in  stewing  pan  with  half 
a  pod  red  pepper,  salt  to  taste,  2  blades  mace  and  3  hard 
boiled  eggs  chopped  fine. 

Mix  the  butter  with  1  heaping  tablespoon  flour.  Add 
this  to  a  cup  of  the  broth  in  which  the  chicken  was  cooked, 
and  1  cup  rich  cream.  Let  all  simmer  for  10  minutes,  or 
until  thoroughly  hot. 

Add  1  cup  sherry  just  before  serving. 

FISH  TIMBALES 

1  lb.  halibut  1   cup   celery,   chopped   very 

1  green  pepper,  chopped  very  fine 

fine  1  egg,  yolk  and  white  beaten 

1  onion,  chopped  very  fine  separately 

Boil  the  halibut  until  done  and  pick  up  in  very  fine 
pieces.  Add  the  pepper,  celery,  onion  and  yolk  of  egg. 
Mix  this  with  a  white  sauce  made  of  1  cup  cream,  butter 
and  flour  to  thicken,  and  at  the  last  add  the  white  of  egg, 
well  beaten. 

Steam  in  small  moulds  or  a  ring  mould  for  ^  hour 
and  serve  with  Hollandaise  sauce. 

If  ring  mould  is  used  fill  center  with  sliced  cucum- 
bers. 


ENTREES 107 

HALIBUT   TIMBALES 

1  lb.  halibut  Few  grains  cayenne 

%  cup  thick  cream  114  teaspoons  onion  juice 

%  teaspoon  salt  Whites  3  eggs 

Cook  halibut  in  boiling  salted  water,  drain,  rub  through 
a  sieve,  season  with  salt,  cayenne,  lemon  juice  and  cream 
beaten  stiff,  then  whites  of  eggs  beaten.  Turn  into  small 
buttered  moulds  and  bake  in  moderate  oven ;  surround 
moulds  with  water  and  cover  with  paper ;  bake  20  minutes. 
Serve  with  Normandy  sauce. 

NORMANDY    SAUCE 

Cook  skin  and  bones  of  fish  with  3  slices  carrot,  1  slice 
onion,  sprig  of  parsley,  bit  of  bay  leaf,  ^  teaspoon  pep- 
percorns and  2  cups  cold  water  30  minutes  and  strain. 
There  should  be  left  after  straining,  1  cup.  JMelt  2  table- 
spoons butter,  add  3  tablespoons  flour,  fish  stock,  ji  cup 
cream,  yolks  2  eggs.     Season.  — H.  P.  J.  Rezv 

FISH  ENTREfi 

Have  2  slices  halibut.  Make  a  stuffing  of  bread  crumbs 
moistened  with  butter  and  seasoned  well  with  salt,  pepper 
and  a  little  sage. 

Put  this  stuffing  between  the  slices  of  halibut,  sprinkle 
buttered  bread  crumbs  over  the  top  and  bake.  Serve  with 
Hollandaise  sauce.  — A.  L.  P. 

EGGS  A  LA  VALENTINE 

Make  cups  by  cutting  stale  bread  with  a  heart  shaped 
cutter.  The  cups  should  be  about  2  inches  high  and  3 
inches  across.  Scoop  all  the  inside  of  bread  out  leaving  a 
shell  about  ^  inch  thick.  Fry  these  heart  shaped  shells  in 
butter  until  a  very  light  brown,  or  cover  them  with  butter, 
and  brown  in  oven.  Fill  with  a  rich  lobster  a  la  Xewburg 
about  %.  full;  then  drop  an  tgg  on  top  and  add  a  little 
more  of  the  Newburg.    Place  in  oven  until  the  tgg  is  firm. 


108 ENTREES 

CREM£  FRET£ 

Boil  1  pint  milk  with  1  inch  stick  cinnamon.  Beat  to- 
gether y2  cup  sugar.  2  tablespoons  corn  starch,  1  tablespoon 
flour,  the  yolks  of  3  eggs,  ^  cup  cold  milk  and  a  little  salt. 
Pour  the  boiling  milk  on  the  mixture  and  stir  well.  Strain 
into  a  double  boiler  and  cook  15  minutes,  stirring  often. 
Add  1  teaspoon  butter  and  1  teaspoon  vanilla.  Pour  into  a 
buttered  bread  pan  about  1  inch  thick  and  set  away  to  cool. 
When  very  hard  sprinkle  bread  board  with  fine  bread 
crumbs.  Turn  the  cream  out  on  it  and  cut  into  strips  2^ 
inches  long  and  1  inch  wide  or  in  squares  or  diamonds. 
Roll  these  in  crumbs,  then  in  ^gg,  then  in  crumbs  again 
and  fry  in  boiling  lard.  Sprinkle  little  sugar  on  them  be- 
fore serving. 

ORANGE  CREAM  FRITTERS 

Boil  1  pint  milk  Yolks  3  eggs 

Beat  together  14  cup  sugar  14  cup  milk 

2  teaspoons  corn  starch  Pinch  salt 
1  teaspoon  flour 

Pour  the  boiling  milk  over  the  mixture,  stir  well  and 
cook  in  double  boiler  15  minutes.  Add  1  teaspoon  butter, 
1  of  vanilla.  Pour  into  a  buttered  pan  1  inch  deep  and 
press  into  it  a  small  section  of  orange  every  few  inches. - 
When  cold,  cut  into  pieces  3  inches  long  by  1^  wide.  Roll 
in  crumbs,  dip  in  beaten  eggs,  then  in  crumbs  and  fry  in 
deep  hot  fat  until  a  pretty  brown.  Serve  with  powdered 
sugar  and  grated  nutmeg. 

EGG  TIMBALES 

Beat  4  eggs  slightly,  mix  with  1  cup  chicken  or  veal 
stock,  or  milk  or  cream,  season  with  few  drops  onion  juice, 
54  teaspoon  salt,  a  very  little  celery,  salt  and  paprika  and 
1  tablespoon  chopped  parsley;  pour  mixture  into  small 
buttered  timbale  moulds ;  set  in  pan  of  hot  water,  cover 
and  cook  in  oven  until  firm  in  center.  Serve  with  tomato 
or  cream  sauce.  — Mrs.  Jarcd  Morse 


ENTREES 109 

STEWED  BANANAS  IN  SHERRY 

Cut  bananas,  stew  in  quite  a  thick  syrup  made  of  granu- 
lated sugar  and  water  until  transparent ;  then  add  sherry 
wine  to  taste  and  serve  hot  with  dinner. 

— Mrs.  Whitney 


110  ADDITIONAL  RECIPES 


ADDITIONAL   RECIPES  111 


Puddings  and  Sauces 

"The  proof  of  the  pudding  is  in  the  eating.  " 

Shakespeare 


MARSHMALLOW  PUDDING 

%   lb.   marshmallows   cut   in      %  pint  cream  whipped 
small  pieces  ^  lb.  English  walnuts  broken 

Prepare  and  mix  about  3  hours  before  using.  Put  on 
ice.     Serve  with  candied  cherries. 

PEACH  SNOW  BALLS 

Fresh  peaches,  pealed,  soaked  sometime  in  any  liquor 
(cognac  or  rum),  dried  thoroughly,  rolled  in  white  icing,, 
then  shredded  cocoanut.  Garnish  the  dish  with  maiden 
hair  ferns.  — Mrs.   Treat 

Rockford,  IlL 


^4 


PRUNE  SOUFFLfi 


Take  stewed  prunes  sweetened  to  taste;  pour  off  the 
juice  and  rub  through  a  colander  until  you  have  2  cups  of 
the  prune  pulp;  take  the  whites  of  5  eggs,  beaten  stiff,  and 
slowly  add  the  prune  pulp,  stirring  it  well  all  the  while. 
Turn  into  a  pan  and  place  in  a  larger  pan  of  water  and 
bake  in  the  oven  for  3^  hour.     Serve  with  plain  cream. 

—Helen  W.  Scott 
FIG  PUDDING 

1  cup  chopped  figs  1  egg 

y^  cup  chopped  suet  1  teaspoon  cinnamon 

2  cups  bread  crumbs  %  teaspoon  soda 
1  cup  milk                                      Pinch  salt 

1  cup  molasses 

Stir  soda  in  molasses  and  mix  all  ingredients  together. 
Steam  2^^  hours  and  serve  with  either  whipped  cream  or 
wine  sauce.  — S.  C.  Pusey 


PUDDINGS    AND    SAUCES 113 

PEACHES    MANHATTAN    STYLE 

Cut  round  nearly  1  inch  thick  from  slices  stale  sponge 
cake.  Set  them  on  a  serving  dish ;  put  Yi  canned  peach  on 
each  round  cake,  hollow  side  up.  Put  ^  blanched  almond 
or  a  cherry  in  each  hollow;  reduce  the  syrup  with  a  lit- 
tle sugar  and  the  juice  Yz  lemon;  set  aside  to  cool  and  pour 
over  peaches  and  cake  whipped  cream,  passed  in  a  bowl. 

— Mrs.  Dakin 

CHOCOLATE  PUDDING 

%  box  gelatine  1  cup  sugar 

2  squares  chocolate  2  cups  XX  cream 

V2  cup  water  1  teaspoon  vanilla 
1  cup  milk 

Soak  gelatine  in  cold  water;  melt  chocolate  in  double 
boiler,  then  add  sugar,  milk  and  vanilla,  stir  until  boil- 
ing hot ;  add  the  gelatine ;  stir  until  it  begins  to  thicken  and 
add  the  whipped  cream.     Set  on  ice  until  ready  to  serve. 

— Mrs.  J.  M.  Glenn 

PRUNE  SOUFFLfi 

Stew  24  prunes  until  very  soft,  remove  the  pits  and 
chop  skins  and  pulp  fine.  Beat  the  whites  6  eggs  to  a  stiff 
froth,  adding  gradually  6  tablespoons  granulated  sugar. 
Stir  in  the  prunes  and  bake  for  }i  hour  in  a  moderate  oven 
with  the  pudding  dish  standing  in  a  pan  of  water.  Serve 
cold  with  cream.  — Mrs.  W.  E.  Church 

ORANGE  CHARLOTTES 

%  box  gelatine  dissolved  in  3^3  cup  boiling  water.  Pour 
on  y^  cup  boiling  water,  add  1  cup  sugar  and  juice  1  lemon 
and  strain ;  add  1  cup  orange  juice  and  pulp  and  a  little  grat- 
ed rind ;  stir  over  ice  until  it  thickens,  then  beat  very  light 
and  add  1  pint  whipped  cream.  Line  a  mould  with  lady 
fingers  or  sections  of  oranges ;  put  lightly  and  carefully  into 
the  lined  mould.     Serve  very  cold.  — F.  M.  Barnhart 


A 


f*. 


%^ 


114 PUDDINGS    AND    SAUCES 

CARAMEL  PUDDING 

1  cup  granulated  sugar  put  on  the  stove  and  carameled, 
then  add  1^  cups  boiling  water,  pour  the  caramel  into  thf 
beaten  yolks  5  eggs,  put  into  double  boiler  and  cook  as  foi 
custard.  When  done,  add  1  tablespoon  Cox's  gelatine  that 
has  been  melted  in  water  enough  to  cover  the  gelatine;  put 
in  bowl  to  let  cool,  then  add  the  whites  of  eggs,  beaten  verj 
stiff;  flavor  with  vanilla;  stir  egg  in  thoroughly  and  put  in 
dish  or  tall  glasses  you  are  to  serve  it  in.  Place  near  the 
ice;  put  whipped  cream  on  top.  It  is  better  made  the  da> 
before. 

HUCKLEBERRY  PUDDING 

V2  cup  butter  1  teaspoon  salt 

1  cup  sour  milk  1  teaspoon  soda 

IVz  cups  sugar  1  quart  berries 
4%  cups  flour 

Bake  and  serve  with  sauce. 

0 

SAUCE 

Beat  white  1  egg  stiff;  add  well  beaten  yolks.  Beat  in 
gradually  1  cup  powdered  sugar;  flavor  with  vanilla  (or 
brandy  if  preferred) ;  add  1  cup  cream,  whipped  stiff*. 

"^  — Mrs.  J.   W.  Szvcct. 

CREAM  TAPIOCA  PUDDING 

3  tablespoons  tapioca  1  cup  sugar                             * 

3  tablespoons  prepared  cocoa-  3  tablespoons  powdered  sugar 

nut  4  eggs 
1  quart  rich  milk 

Soak  tapioca  over  night  in  water;  drain  water  off  and 
put  tapioca  into  boiling  milk  and  boil  ^  hour.  Beat  the 
yolks  of  eggs  with  the  cup  sugar,  add  cocoanut  and  stir  into 
the  tapioca  and  boil  10  minutes  longer;  pour  into  pudding 
dish.  Beat  the  whites  of  eggs  an*^!  stir  in;  powdered  sugar 
spread  on  top;  sprinkle  with  caramel;  brown  in  oven. 
Serve  cold. 


PUDDINGS    AND    SAUCES 115 

APPLE  BALLS 

SERVES  SIX 

Cut    24    apple    balls    with    a      14  cup  sugar 

vegetable  scoop  2  tablespoons  lemon  juice 

V2  cup  water 

Cook  these  until  tender  but  unbroken.  Take  6  round 
slices  of  bread ;  toast  slightly  and  dip  in  melted  butter,  mixed 
with  hot  milk,  ^  cup  jelly,  marmalade  or  chopped  nuts, 
then  a  meringue  made  of  2  egg  whites,  2  tablespoons 
powdered  sugar.  Lemon  or  vanilla  flavoring.  Pile  the 
apple  balls  on  the  pieces  of  toast,  cover  with  the  meringue 
and  brown  in  oven.     Serve  at  once.  — Mrs.  Dakin 

CARAMEL  CHARLOTTE  RUSSE 

Line  a  charlotte  mould  with  strips  of  chocolate  or  fudge 
cake.  The  strips  of  cake  should  not  be  more  than  ^ 
inch  thick  and  1  inch  wide  and  of  length  to  come  just  to 
top  of  mould.  Soften  ^  package  of  gelatine  in  %  cup 
cold  water,  cook  ^  cup  sugar  to  caramel ;  add  Yz  cup 
boiling  water  and  let  simmer  until  the  caramel  is  dissolved, 
then  pour  over  the  gelatine.  Set  the  dish  in  crushed  ice  and 
stir  until  the  mixture  begins  to  thicken,  then  fold  in  1^ 
*  cups  cream,  beaten  very  light  (1  cup  heavy  cream  and  3^ 
cup  cream  from  top  of  bottle  will  answer).  Turn  into  lined 
moulds. 

STEAMED  DATE  PUDDING 

^  cup  butter  14  cup  milk 

%  cup  molasses  1  egg 

1%  cups  graham  flour,  mixed  %  teaspoon  soda 

and  sifted  with  1  teaspoon  1  cup   dates,   stoned   and   cut 
salt  in  small  pieces 

Put  in  buttered  mould  and  steam  2^^  hours. 

SAUCE 
Vz  cup  butter  %  teaspoon  lemon  extract 

1  cup  powdered  sugar  %  teaspoon  vanilla 

1  tablespoon  cream  Grain  of  salt 

Beat  till  light  and  creamy. 


116 PUDDINGS    AND    SAUCES 

LEMON  DUMPLINGS 

y2  lb.  stale  bread  crumbs  1  lemon  and  1  apple,  grated 

ii  lb.  chopped  suet  2  tablespoons  butter 

jBSns  -qi  =^  2  eggs 

Mix  all  together;  put  a  tablespoon  mixture  in  small 
squares  of  cloth;  tie  closely  and  steam  1  hour.  Eat  with 
creamy  sauce.  — Mrs.  Armshy 

FIG  SWEETMEAT 

Soak  figs  in  sherry  wine  until  tender,  open,  stuff  wnth 
a  whole  marshmallow  in  center;  fill  in  with  chopped 
candied  cherries  and  walnuts  rolled  in  fine  sugar. 

SPONGE  BANANAS 

Cover  the  bottom  of  a  flat  baking  dish  with  smal? 
sponge  cakes,  or  lady  fingers ;  upon  these  place  a  layer  ol 
whole  bananas;  sprinkle  well  with  sugar  and  the  juice  1 
whole  orange;  cover  with  chopped  nuts  or  shredded  cocoa- 
nut.  Bake  in  a  medium  oven  about  15  minutes.  Serve  with 
custard  sauce  or  thick  cream. 

PINEAPPLE  CREAM 

%  box  gelatine,  dissolved  in      1  pint  cream,  whipped  stiff 
syrup    of    pineapple;    chop      1  cup  sugar  in  syrup 
fruit  fine 

Beat  all  together  and  mould  in  individual  glasses  or  a 
fancy  mould,  using  shredded  oranges  sprinkled  with  sugai 
in  center. 

OLD  FASHIONED  WINE  JELLY 

1  box  Cox's  gelatine  1  pint  boiling  water 

1  pint  cold  water  1  pint  sugar 

Soak  1  hour  1  pint  sherry  wine 
Rind  and  juice  1  lemon 

Strain  and  cool  in  fancy  mould. 


PUDDINGS    AND    SAUCES 117 

STRAWBERRIES  EN  SURPRISE 

1  quart  large  strawberries  %  cup  maraschino  or  sherry 

^  cup  powdered  sugar  wine 

Mix  together  lightly,  partly  fill  sherbet  glasses,  then 
cover  with  whipped  cream  and  garnish  with  whipped  cream 
colored  pink  and  put  through  a  pastry  tube.  Set  on  ice 
for  1  hour  before  serving.  — Mrs.  Dakin. 

STEAMED  FIGS 

Wash  1  lb.  figs,  cover  with  cold  water  and  let  soak  over 
night.  Next  morning  add  ^  cup  sugar,  bring  slowly  to 
steaming  point,  then  simmer  for  5  minutes.  Transfer  the 
figs  to  a  serving  dish,  reduce  the  syrup  J4,  let  stand  until 
cool,  then  add  a  teaspoon  sherry  and  pour  over  fruit.  Serve 
cold  with  cream. 

MACAROON  SURPRISE 

Fill  bottom  of  large  dish  with  macaroons,  which  have 
been  dipped  in  brandy ;  cover  with  whipped  cream,  then  add 
layer  marshmallows  (whole).  Continue  cream  and  marsh- 
mallows  until  dish  is  full.  Place  Maraschino  cherries  on 
top.    Whipped  cream  should  be  flavored  with  sherry. 

SUNDERLAND   PUDDING 

1  quart  milk  ^2  teaspoon  salt 

5  eggs,  whites  and  yolks  beat-      10  tablespoons  flour  sifted 
en  separately 

Stir  flour  and  little  milk  and  yolks  of  eggs  to  a  paste ; 
add  balance  of  milk  and  whites  of  eggs ;  put  in  greased  pan ; 
bake  in  an  even  oven  about  ^  hour. 

SAUCE 

Butter  the  size  of  an  ^gg  and  1  tablespoon  flour,  stirred 
to  a  paste.  Pour  over  it  1  pint  boiling  water  and  boil  untiJ 
it  thickens.  Stir  in  a  bowl  1  tgg  and  4  tablespoons  sugar, 
and  flavor  to  taste.  Put  into  the  thickened  flour  and  butter 
and  serve  while  hot.  — Mrs.  E.  P.  Baird 


118 PUDDINGS    AND    SAUCES 

QUEEN  OF  PUDDINGS 

Pour  1  quart  boiling  milk  over  1  pint  finely  grated 
fresh  bread  crumbs  and  allow  it  to  stand  for  ^  hour;  add 
the  yolks  4  eggs,  well  beaten,  with  1  teacup  sugar  and  1 
small  teaspoon  vanilla,  and  bake  slowly  in  a  moderate 
oven  for  ^  hour.  When  the  pudding  is  cool  spread  a 
small  glass  currant  jelly  on  top,  then  make  a  meringue  of 
the  whites  of  the  eggs,  beaten  with  4  tablespoons  sugar 
and  the  juice  Yi  lemon  and  spread  it  over  the  jelly.  Put 
it  in  the  oven  just  long  enough  to  color  the  meringue  a 
delicate  brown.  — Mrs,  W .  E.  Church 

GELATINE  RICE 

1/4  cup  rice  or  y^  cup  cooked      l^/^  cups  milk 
rice  left  over  from  day  be-      14  teaspoon  salt 
fore 

Cook  again  until  milk  is  absorbed.  Add  2  teaspoons 
gelatine,  dissolved  in  cold  water.  When  mixture  is  cold  and 
beginning  to  thicken,  add  ^  cup  powdered  sugar,  ^  tea- 
spoon vanilla,  y^  pint  bottle  cream  whipped  to  a  stiff  froth ; 
stir  it  all  well  and  put  in  mould  to  harden.  Serve  with 
canned  cherries,  or  raspberries  or  a  jelly  sauce  (jelly  melted 
and  flavored  with  sherry).         — Mrs.  Raymond  C.  Cook 

ANGEL  CHARLOTTE  RUSSE 

1  tablespoon   Knox's   gelatine      2  dozen    marshmallows,    cut 

^  cup  cold  water  in  small  pieces 

%  cup  boiling  water  2  tablespoons   chopped   candi- 

1  cup  sugar  ed  cherries 

1  pint  thick  cream  i^  lb.   blanched   and   chopped 

y2  dozen    rolled    stale  maca-         almonds 
roons 

Soak  gelatine  in  the  cold  water;  dissolve  in  boiHng 
water  and  add  sugar.  When  mixture  is  cold  add  cream, 
beaten  stiiY,  almonds,  marshmallows  and  candied  cherries. 
Flavor  with  vanilla  or  sherry  wine.  Turn  into  a  mould, 
first  dipped  in  cold  water.  When  firm  turn  out.  Cover 
with  whipped  cream  and  serve.  — Mrs.  Fall 


N 


PUDDINGS    AND    SAUCES 119 

BREAD  PUDDING 

2  cups    stale    bread,    cut    in  1  quart  boiled  milk 
dice  Vi  cup  butter 

3  eggs  separated,  cream  eggs  Pour   boiled   milk   into   eggs, 
and  1  cup  sugar  together  butter  and  sugar 

Put  the  bread  into  a  baking  dish ;  pour  the  milk,  sugar 
and  eggs  over  the  bread;  flavor  with  vanilla  and  bake  in  a 
slow  oven.  Make  a  meringue  of  the  3  whites  and  1  cup  of 
sugar,  flour,  milk,  and  brown  in  the  oven.     Serve  at  once. 

SWEETMEAT  PUDDING 

Make  pastry  for  2  bottom  crusts ;  spread  1  with  jam 
or  peach  preserves ;  beat  4  eggs,  2  cups  sugar,  1  tablespoon 
flour  and  1  tablespoon  butter  together ;  pour  over  and  cover 
with  crust  and  bake.  Serve  with  a  meringue  on  top  and 
brown. 

STEAM  PUDDING 

1  cup  suet,  chopped  fine  3  cups  flour 

1  cup  raisins  %  teaspoon  soda,  dissolved  in 

1  cup  milk  little  warm  water 
%  cup  molasses 

Steam  3  hours. 

SAUCE 

2  cups  powdered  sugar  1  egg 
1  cup  butter 

Cream  the  butter  and  add  the  sugar  and  yolks  of  tggy 
stand  bowl  in  a  pan  boiling  water  and  stir.  Add  the  well 
beaten  white  of  ^gg  last. 

RAISIN  PUFFS  '     : 

1  egg  V'i  cup  sweet  milk 

^  cup  butter  ^^  cup    raisins,    stoned    and 

\y^  teaspoons  baking  powder  chopped    fine;    flavor    with 

1  tablespoon  sugar  vanilla 

1  cup  flour 

Steam  in  cups  ^  hour.  This  will  make  5  cups.  Serve 
with  any  good  wine  or  brandy  sauce. 


120 PUDDINGS    AND    SAUCES 

LEMON  RICE  PUDDING 

1  cup  thoroughly  washed  rice  put  into  1  pint  cold  water 
and  cooked  in  double  boiler  until  dry.  Then  add  1  quart 
milk  and  cook  until  rice  is  soft.  Remove  from  stove  and 
add  yolks  3  eggs,  7  tablespoons  sugar,  pinch  salt,  grated 
rind  and  juice  1  lemon;  put  all  in  baking  dish  and  bake  20 
minutes.  Take  3  egg  whites,  beaten  stiff,  7  tablespoons 
sugar;  flavor  with  lemon  and  spread  this  meringue  over 
pudding.     Brown  in  oven.  — Mrs.  B.  Griszvold 

FRUIT  MOUSSE 

1  pint  cream,  whipped  stiff         %  cup  strawberry  preserves 
3  tablespoons  powdered  sugar      Vz  cup   pineapple   preserves 

Put  in  a  mould  with  a  tight  cover ;  pack  in  ice  and  salt 
for  4  hours.  — Ruth  Woodley  Carman 

PUDDING  A  LA  CREME 

Boil  1  pint  milk;  mix  ^  cup  sugar,  3^  cup  flour  to  a 
smooth  paste,  with  ^  cup  cold  milk ;  stir  this  into  the 
boiling  milk  and  cook  for  ten  minutes,  stirring  continuously. 
Stir  in  ^  cup  butter  and  set  away  to  cool.  Half  an  hour 
before  serving  stir  in  the  well  beaten  yolks  of  4  eggs  and 
mix  in  lightly  the  stiff  beaten  whites ;  turn  into  a  well  but- 
tered pudding  dish;  place  in  oven  and  bake  25  minutes. 
Serve  the  minute  it  comes  from  oven  with  good  cream 
sauce. 

CHOCOLATE  PUDDING 

12  tablespoons  bread   crumbs  4  eggs,  keeping  out  whites  of 

6  tablespoons     grated     choco-  2  for  the  meringue 

late  1  teacup  sugar 
1  quart  milk 

Boil  crumbs,  milk  and  sugar  and  chocolate  together 
until  thick;  when  cold,  add  eggs,  well  beaten.  Bake  ^ 
hour.  Before  serving  drop  on  a  meringue  and  brown 
lightly.    To  be  eaten  with  a  hard  sauce.  — Mrs.  Dakin 


PUDDINGS    AND    SAUCES 121 

MAPLE  PARFAIT 

To  1  cup  rich  maple  syrup  add  yolks  4  eggs,  well 
beaten.  Cook  in  sauce  pan,  stirring  continuously  until  it 
boils;  boil  5  minutes,  strain  and  set  aside  to  cool.  Beat  2 
cups  heavy  cream  until  stiff;  then  add  in  the  beaten  whites 
of  Ggg ;  whip  the  syrup  with  a  Dover  beater  until  very  light 
and  stir  all  the  ingredients  together.  Mould  and  pack  in 
ice  and  salt  for  3  hours.    This  amount  will  serve  12  people. 

BAKED  INDIAN  PUDDING 

4  tablespoons  Indian  meal  1  egg 

4  teaspoons  suet  Pinch  salt,  and  1  allspice 

Vz  teacup  molasses 

Mix  all  together  and  add  a  scant  cup  boiling  milk; 
after  baking  15  minutes,  stir  up  well  and  bake  it  well. 

STEAMED  FRUIT  PUDDING  IN  CUPS 

2  eggs  2  cups  flour 

1  tablespoon  sugar  2  teaspoons  baking  powder 

Mix  with  water  to  the  consistency  of  jelly  cake.  Fill 
cups  with  fruit  about  2  inches  deep,  sweeten  and  season 
with  cinnamon ;  pour  in  the  batter  and  steam  20  minutes ; 
turn  out  of  cups  and  serve  with  fruit  sauce  or  sauce  flavored 
with  brandy.  — Mrs.  Hill 


ORANGE  MARMALADE  PUDDING 


1  cup  orange  marmalade  1  cup  sweet  milk 

1  cup  chopped  suet  1  egg 

2  cups  dried  bread  crumbs  1  teaspoon  soda,  dissolved  in 
Vi  lb.  sugar  hot  water 

SAUCE 
Large  cup  sugar  V2    cup   butter,    beaten   to   a 

Yolks  2  eggs  cream 

Warm  over  a  teakettle,  stirring  constantly,  but  do  not 
cook  it ;  when  ready  to  serve,  add  whites,  beaten  thoroughly. 
Flavor  with  brandy.  — Mrs.  Armsby 


X 


122 PUDDINGS    AND    SAUCES 

NUT  PUDDING 

1  cup  nuts,  pecans  or  English  2  eggs,  beaten  separately 

walnuts     (cut     them,     not  1  teacup  granulated   sugar 

chopped)  1  tablespoon  flour 

1  cup  dates,  cut  1  teaspoon  baking  powder 

Mix  flour  and  baking  powder  together ;  beat  yolks  with 
part  of  sugar;  put  all  dry  ingredients  in  a  bowl  and  mix 
well;  stir  in  yolks,  adding  whites  last;  cannot  mix  thor- 
oughly until  all  the  eggs  are  in.  Bake  in  round  tin,  size  of 
small  pie  dish,  but  deep  enough  to  allow  it  to  raise.  Serve 
warm  or  cold.  After  baking  Yz  hour,  cover  deeply  with 
whipped  cream,  decorated  with  Maraschino  cherries. 

— Mrs,  A,  R.  Reynolds 

ENGLISH  PLUM  PUDDING 


1  cup  Sultana  raisins 

2  large  cups  bread  crumbs 

1  cup  cooking  raisins,  stoned 

3  eggs,  well  beaten 

and  cut 

1^  lb.  citron,  cut  fine 

1  cup  currants 

1  teaspoon  cinnamon 

1  cup  suet,  chopped  fine 

%  teaspoon  cloves 

1  cup  sugar 

%  teaspoon  allspice 

1  cup  sweet  cider 

%  nutmeg 

Makes  about  3  pints ;  1  large  or  2  small  puddings.  Put 
a  little  suet  in  the  mould  to  grease  it  and  fill  within  2 
inches  of  the  top.  Seal  with  a  strip  of  cotton  cloth,  but- 
tered and  well  floured.  Steam  6  hours  in  constantly  boil- 
ing water.  — Ruth  Woodley  Carman 

CHERRY  PUDDING 

2  eggs  Flour  to  make  stiff  batter 

1  cup  sweet  milk  As  many  cherries  as  can  be 

3  teaspoons  baking  powder  stirred  in 

Steam  2  hours. 

SAUCE 

Cook  fresh  cherries,  sweeten  them  and  strain  through 
a  sieve ;  add  a  very  little  corn  starch.  Pour  this  over  the 
pudding  when  ready  to  serve.  — Mrs.  /..  W.  Sweet 


PUDDINGS   AND   SAUCES 123 

ENGLISH  PLUM  PUDDING 

1^  lbs.  raisins  8  eggs 

1  lb.  currants  Juice    and    rind    of    1    large 

1/4  lb.  citron   (chopped  fine)  lemon 

1  lb.  suet  2  wine     glasses     brandy     or 

1  lb.  stale  bread  crumbs  whiskey 

1  lb.  sugar 

Steam  7  or  8  hours.  — Mrs.  French 

TAPJOCA  PUDDING 

1  pint  water  Vz  cup  sugar 

Vs  cup  tapioca 

Boil  in  double  boiler  until  tapioca  is  done;  remove 
from  stove ;  add  some  blanched  almonds  and  whites  2  eggs, 
beaten  stiff ;  put  in  mould.    Serve  cold  with  whipped  cream. 

— Mrs.  John  B. 

Highland  Park 

PRUNE  WHIPS 

10  prunes,  cut  fine  Whites   5   eggs,   beaten   very 

1/4  cup  chopped  nuts  stiff 

%  cup  sugar 

Butter  the  dish  and  bake  20  minutes  in  moderate 
oven.  The  dish  must  be  surrounded  by  water.  Serve  with 
whipped  cream. 

MARSHMALLOW  PUDDING  NO.  1 

Take  an  unfrosted  angel  cake,  bake  in  round  pan  with 
hole  in  middle ;  cut  some  of  the  cake  out  of  the  center  so  it 
will  have  a  wall  similar  to  a  ring  mould.  Fill  with  the  fol- 
lowing :  ^  lb.  marshmallows ;  cut  each  piece  into  4  pieces ; 
soak  these  in  cream  enough  to  soften  them.  Beat  1  pint 
double  cream  stiff;  add  1  tablespor  _  .'iverized  sugar; 
roll  free  from  lumps ;  flavor  with  sh^^rry ;  add  the  marsh- 
mallows,  pouring  off  any  cream  they  did  not  absorb  in 
soaking.  — Mrs.  Dakin 


124 PUDDINGS  AND  SAUCES 

MARSHMALLOW  PUDDING  NO.  2 

Weigh  3  eggs  and  take  their  weight  in  each  of  follow- 
ing :  Butter,  flour  and  sugar ;  cream  the  butter ;  add  sugar 
and  cream  again;  add  1  tablespoon  orange  flower  water, 
pinch  salt,  then  eggs  one  at  a  time;  beat  hard  and  long, 
until  the  mixture  is  full  grained;  add  gradually  the  sifted 
flour ;  mix  in  lightly  1  dozen  marshmallows  cut  in  quarters, 
and  turn  into  buttered  mould.  Cover  and  steam  for  1  hour ; 
serve  with : 

SAUCE    SABAYAN 

Put  in  sauce  pan: 

1  unbeaten  egg  %  cup  wine 

%  cup  sugar 

Place  beside  the  fire  and  whip  without  stopping  until 
mixture  is  light  and  thick.     Serve  at  once. 

— Mrs.  Dakin 

SALPICON  OF  FRUIT 

1  large  pineapple  2  oranges 

1  lb.  oxheart  cherries  (mixed      2  limes 

red  and  ^/hite)  1  grape   fruit,   cut  in   cubes, 

1  box  large  strawberries  using  pulp  only- 

Cut  pineapple  into  ^-inch  cubes,  pit  cherries,  cut  in 
half,  cut  strawberries  in  quarters,  cut  limes  and  oranges  in- 
to cubes.  Malaga  grapes  may  be  added.  Remove  skins  and 
seeds ;  serve  with  wine  sauce.  Canned  goods  may  be  used 
instead  of  fresh  fruit  and  Maraschino  cherries. 

WINE  SAUCE 

Mix  ^  cup  sugar,  ^  cup  boiling  water  thoroughly 
and  boil  10  minutes,  cool  slightly,  add  to  this  %  cup  Ma- 
deria  wine,  ^  cup  Maraschino  wine,  2  tablespoons  Cog- 
nac, bring  it  to  boiling  point,  stir  sufficiently  to  blend  in- 
gredients, then  pour  slowly  over  fruit;  let  stand  1  hour  or 
more  in  a  cool  place;  chill  thoroughly.  Serve  in  orange 
basliets  or  crystalized  glasses.  — Elizabeth  O.  Hiller 


PUDDINGS  AND   SAUCES 125 

SPANISH  CREAM 

Yi  box  Cox's  gelatine,  soaked  in  1  quart  milk  1  hour, 
then  place  on  the  fire  until  dissolved ;  have  ready  the  yolks 
4  eggs,  well  beaten,  with  4  tablespoons  sugar,  over  which 
pour  the  milk;  place  again  on  the  fire  and  stir  until  it 
thickens,  then  pour  this  over  the  whites  4  eggs,  well  beaten 
Vv'ith  4  tablespoons  sugar  and  flavored  with  ^  teaspoon 
vanilla.     Stir  quickly  and  pour  into  moulds  to  harden. 

^Mrs.  J,  H.  B.  Howell 


126  ADDITIONAL  RECIPES 


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ADDITIONAL  RECIPES 


127 


Pies  and  Pastry 

''Had  I  hut  known — it  would  have  been  my  fate 
To  bear  of  mundane  burdens  all  this  weight, 
This  day's  defeat — this  agony  of  night, 
This  vague  unrest — this  longing  after  light, 
I  would  have  let  that — that  mince  pie  alone 
Had  I  but  known" 


PIE  CRUST 


1  cup  flour  %  cup  cold  water 
%  cup  lard                                       Pinch  salt 

Cut  lard  in  pieces  with  knife,  then  mix  a  Httle  with 
hands  and  add  water.  Roll  out  and  handle  as  little  as  pos- 
sible.   Makes  2  crusts.  — Mrs.  E.  P.  Baird 

LEMON  PIE  FILLING 

Grated  rind  and  juice  1  lemon      1  cup  boiling  water 

Nearly  1  cup  sugar  Piece  butter  %  size  of  an  egg 

Put  this  in  a  double  boiler  to  heat,  beat  the  yolks  2 
2ggs,  leaving  the  whites  for  the  top.  Stir  a  tablespoon  corn 
starch,  stirred  fine  in  cold  water  in  the  beaten  yolks  and 
add  to  the  lemon  juice.  Cook  until  thick  and  pour  into  the 
already  baked  crust.  Frost  with  beaten  whites  and  2  table- 
spoons powdered  sugar  and  brown  slightly. 

—Mrs.  E.  P.  Baird 

PUMPKIN  PIE 

1%  cups  canned  pumpkin  1  teaspoon  cinnamon 

%  cup  sugar  1  egg,  well  beaten 

2  tablespoons  molasses  Add  1  cup  milk  and   %  cup 
%  teaspoon  salt  cream,  scalded 

1  dessertspoon  ginger 

Bake  in  deep  pan  slowly  1  houn  Use  any  good  pie 
crust.    When  cold  serve  with  whipped  cream. 

— Mrs.  L.  J.  Braddock 


PIES    AND    PASTRY 129 

PUMPKIN   PIES 

12  tablespoons  strained  pump-  2  teaspoons  cinnamon 

kin  1  nutmeg 

1  quart  boiled  milk  .  1  teaspoon  salt 

4  eggs  -  Sugar  to  taste 

1  teaspoon   ginger 

This  will  make  three  large  pies.     — Mrs.  W,  E.  Church 
LEMON  PIE 

2  cups  granulated  sugar  Juice  2  lemons  and  the  grat- 
2  tablespoons  flour  ed  rind 

1  heaping     tablespoon      cold      Yolks  5  eggs  ^k 

butter  ^1^ 

Beat  together  until  very  light,  then  add  2^4  cups  milk 
and  the  5  whites,  beaten  to  a  stiff  froth.  Make  a  lower 
crust  only  (double  edge,)  bake  slowly  (warm  the  milk  first 
to  save  time  in  oven.)     This  recipe  is  for  2  pies. 

— Mrs.  Whitney 

CHOCOLATE  PIE 

1  cup  sugar  %  cup  water 
%  square  Baker's  chocolate 

Boil  10  minutes,  stir  in  yolks  2  eggs,  let  cool,  bake 
crust  on  bottom  of  pan,  put  in  filling,  add  meringue  on  top 
and  bake  in  quick  oven. 

MINCE  MEAT  .^ 

2  lbs.  meat  after  it  is  cooked,      1  lb.  citron,  chopped 
chopped     (take    about    4^       4  oranges,  juice  only- 
lbs,  beef)  *  2  lemons,  juice  only  ^ 

1  lb.  suet,  chopped  2  tablespoons  cinnamon 

4  lbs.  apples  (not  too  fine)  2  tablespoons  ground   cloves 

2V2  lbs.  sugar  2  tablespoons  salt 

2  lbs.  raisins  ^  Liquor  of  meat,  enough  to  wet 
2  lbs.  currants            ^  it 

Let  it  simmer  on  the  stove  about  1  hour;  when  cold, 
add  1  pint  brandy  and  1  pint  sherry  wine. 

—Mrs.  E.  P.  Baird 


ISO PIES  AND  PASTRY 

MINCE  MEAT 

1  large  fresh  beef  tongue  %  dozen    lemons,    grate    yel- 

3  lbs.  best  seeded  raisins,  cut  low  of  rind 

in  two  2  lbs.  suet,  chopped  very  fine 

3  lbs.  currants  1  large    tablespoon    each    of 

1%  lbs.  citron  salt,  nutmeg,  allspice,  cloves 

%  lb.  candied  orange  peel  and  mace 

%  Ih.  candied  lemon  peel  1  quart  California  brandy 

1  dozen  large  apples  3  quarts  wine  or  cider 

1  dozen    oranges,    scoop    out  5^  pints  C.  sugar 

the  inside 

Mix  well  and  allow  to  cook  until  just  boiling  and  seal 
in  Mason  jars.  — Mrs.  T.  N.  Johnson 

QUEEN  APPLE  PIE 

Grate  1  large  apple,  pour  over  it  the  juice  3^  lemon 
and  add  the  rind.  Beat  2  level  tablespoons  butter  to  a 
cream,  then  beat  into  it  }^  cup  sugar,  the  yolks  2  eggs  and 
^2  cup  sweet  cream.  Turn  into  a  pie  plate  lined  with  rich 
pastry  and  when  baked  cover  with  meringue,  made  of  whites 
2  eggs  and  2  tablespoons  sugar ;  brown  lightly. 

MARLBOROUGH  PIE 

Pare  and  grate  sweet  apples.  To  1  pint  pulp  add  1 
pint  milk,  2  tablespoons  melted  butter,  the  grated  peel  1 
lemon,  ^^  wine  glass  sherry,  a  little  sugar.  Beat  the  eggs, 
stir  in  the  sugar  and  mix  in  the  rest  of  ingredients.  Bake 
in  a  pudding  dish  with  a  crust  on  the  bottom. 

— Mrs.  Dakin 


ADDITIONAL  RECIPES  131 


132  '  ADDITIONAL  RECIPES 


Frozen  Desserts 

"And  like  the  snow  falls  on  the  river,  a  moment  white;  then 
melts  forever." — Burns. 


LEMON  ICE  CREAM 

2  cups  sugar  1   quart   cream   and   milk   in 

Juice  and  grated  rind  3  lem-  even  proportions 

ons  1  tablespoon  gelatine 

Let  juice  of  lemons  and  sugar  stand  1  hour.  Dissolve 
gelatine  in  a  little  of  this  mixture  and  then  in  a  little  hot 
water.  Put  gelatine  into  milk ;  mix  together  and  freeze  im- 
mediately. — Mrs.  Robert  H.  Gaiilt 

PISTACHIO  ICE  CREAM 

Heat — 1   quart   milk  1  scant  teaspoon  almond  ex- 

1   cup   whipping  cream  tract  to   a  lukewarm  tem- 

1  cup  sugar  perature 
1  tablespoon  vanilla 

Stir  in  1  junket  tablet,  crushed  and  dissolved  in  1 
tablespoon  cold  water  and  let  stand  in  a  warm  place,  undis- 
turbed until  the  milk  jellies;  then  cool  and  freeze  in  usual 
tnanner. 

FROZEN  PUDDING 

1  pint  rich  milk  scalded  in  a  double  boiler  and  pour 
over  yolks  of  6  eggs,  which  have  been  well  beaten.  Stir 
into  this  mixture  3^  lb.  powdered  sugar.  Scald  again 
and  add  1  pint  cream  and  1  tablespoon  vanilla,  put  aside 
to  cool.  Partly  freeze,  then  add  cherries  which  have  been 
soaked  in  rum  over  night,  also  1  cup  nuts  chopped  fine 
und  a  few  macaroons.    Freeze  and  pack  in  mold. 

SAUCE 

Make  a  syrup;  2  cups  brown  sugar  to  1  cup  water. 
When  cold  add  1  tablespoon  rum.  — Mrs.  W.  H.  Hill 


134 FROZEN   DESSERTS 

COLLINS'  CREAM 

Cut  Yz  lb.  marshmallows  into  small  pieces  and 
soften  in  a  double  boiler.  Whip  1^  cups  cream;  add  Yi 
cup  powdered  sugar,  3^  cup  blanched  almonds,  minced;  a 
dash  of  salt,  the  softened  marshmallows,  and  2  table- 
spoons rich  pineapple  juice.  Now  put  in  jar  on  ice  until 
ready  to  serve.  Serve  in  glasses  with  tiny  angelica  sham- 
rock leaves  and  bits  of  green  candy  mints.      — Mrs.  Dakin 

TORTONI 
A  Frozen  Dessert 

1  pint  cream  %  cup  water 

1   dozen  macaroons  3  eggs 

%  cup  sugar 

This  recipe  will  make  3  pints  of  cream,  and  is  to  be 
packed,  like  mousse,  in  ice  and  salt. 

Boil  sugar  and  water  until  it  threads.  Beat  the  eggs, 
yolks  and  whites  separately,  until  very  light,  mix  together, 
then  add  hot  syrup  gradually,  beating  with  the  egg  beater 
until  it  is  cool,  thick  and  creamy.  Add  1  tablespoon  va- 
nilla and  when  ready  to  freeze,  1  pint  cream  whipped  stiff. 
Bring  the  macaroons  to  a  crisp  brown  in  the  the  oven  and 
when  cool  roll  fine  and  sift.  Then  mix  the  macaroon 
dust  with  the  other  ingredients.  Put  in  the  mould  and 
fasten  cover  on  securely,  pack  in  ice  and  salt  and  let  stand 
for  4  hours.  A  little  sherry  for  flavoring  can  be  added  if 
desired.  — F.  M.  Barnhart 

FROZEN  APRICOTS 

1  quart  can  apricots  1  cup  sugar 

2  tablespoons  gelatine  1  pint  cream 

Drain  the  apricots  and  cut  them  up  with  a  silver  knife, 
add  sugar  to  the  syrup  and  enough  water  to  make  1^^ 
pints.  Boil  5  minutes,  skim  carefully,  add  gelatine  to  the 
apricots.  Let  cool  and  put  in  freezer.  When  nearly  frozen 
add  whipped  cream  and  let  stand  several  hours. 

— Mrs.  Dakin 


FROZEN  DESSERTS 135 

FROZEN  COFFEE  CUSTARD 

y2  pint  cold  coffee,  strong  1  pint  milk 

1  pint  whipping  cream  4  eggs 

1   cup   sugar 
Scald  the  milk  in  double  boiler;  beat  eggs  and  sugar 
together  until  light.     Add  to  the  hot  milk;  stir  over  the 
fire  for  a  few  minutes,  then  let  cool.     Stir  in  the  whipped 
cream  and  coffee  and  freeze. 

COFFEE  PUFF 

1  pint  cream  i/^  cup  strong  coffee 

%  cup  powdered  sugar  3  teaspoons  extract  of  coffee 

Beat  cream,  add  sugar  slowly,  then  beat  in  the  coffee. 
Pour  into  moulds,  pack  in  ice  and  salt  for  3  hours. 

CHILLED   RED   RASPBERRY   PEACHES 

7  boxes  red  raspberries  Sugar  to  taste 

12    large    ripe    peaches 

Mash  berries,  strain  through  a  cloth  and  sweeten.  Peel 
carefully  the  peaches,  leave  them  whole  and  put  in  crock 
and  cover  with  the  raspberry  juice;  keep  on  ice  24  hours. 
Serve  with  whipped  cream. 

MAPLE  BISQUE 

Cook  4  beaten  tgg  yolks  with  1  cup  thick  maple  syrup 
until  boiling,  stirring  constantly.  Strain  and  cool.  Beat  1 
pint  thick  cream ;  add  to  that  beaten  whites  4  eggs ;  add 
the  cooked  syrup  and  beat  until  whole  mixture  is  light. 
Pour  in  mould  and  freeze  4  hours.  Cover  with  macaroon 
crumbs  when  served. 

MAPLE  MOUSSE 

Beat  yolks  of  4  eggs  with  1  cup  maple  syrup,  put  in 
double  boiler  and  boil  thick  like  custard.  Beat  4  whites 
stiff  and  then  beat  them  into  1  quart  whipped  cream.  When 
the  custard  is  cool,  beat  it  into  the  cream  and  then  freeze. 


136 FROZEN   DESSERTS 

FRUIT  SHERBET 

3  cups  water  3  bananas 

3  cups  powdered  sugar  3    tablespoons    grated    pine- 

3  oranges  apple 

3  lemons 

Dissolve  sugar  in  boiling  water,  when  cold  add  juice 
of  oranges,  lemons,  and  grated  pineapple.  Mash  the 
bananas ;  add  to  the  other  ingredients  and  freeze. 

— Mrs.  Armshy 

MINT  SHERBET 

2  tablespoons  chopped   mint      2  cups  sugar 
(very  fine)  1  cup  water 

2  lemons  White  1  egg 

3  oranges  1  cup  whipped  cream 

Soak  the  mint  leaves  and  grated  rind  of  the  lemons 
in  the  orange  and  lemon  juice  for  3^  hour.  Boil  sugar 
and  water  together  5  minutes,  then  pour  at  once  on  other 
ingredients,  when  cold  strain  into  freezer  and  add  white 
of  tgg  beaten  stiff;  also  the  cream. 

GRAPE  ICE 

Vz   basket  Concord  grapes  1  cup  cold  sterile  water 

3  oranges  1  cup  sugar 

To  make  1  quart  of  the  ice  take  juice  of  3  oranges,  1 
lemon  and  1  pint  grape  juice.  Add  1  cup  water,  1  cup 
sugar;  pack  and  freeze  in  usual  way.  This  makes  a  deep 
grape  colored  ice.  The  beaten  white  of  1  ^gg  may  be  added 
if  desired.  — \irs.  Scott 


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^^^  ADDITIONAL  RECIPES  137 


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Cake 


"Sweet  cakes  and  short  cakes,  ginger  cakes  and  honey  cakes,  and 
the  whole  family  of  cakes." — Irving. 


GOOD  CAKE  FOR  COMMON  USE 

CAKE 
%  cup  butter  3  cups  flour 

2  cups  sugar  1  teaspoon  baking  powder 

%  cup  milk  Whites  6  eggs  .w. 

FILLING  FOR  CAKE 
1  scant  cup  sweet  milk  1  egg 

Vz  teacup  granulated  sugar  1  cup  chopped  hickory  nuts 

1  tablespoon  cornstarch 

Mix  milk,  sugar,  flour  and  egg  and  cook  ftl  double 
boiler  until  thick.  When  cold  stir  in  nuts  and  spread  be- 
tween layers  of  cake. 

EGOLESS,  BUTTERLESS  AND  MILKLESS  CAKE 

Put  in  a  saucepan  1  pinch  salt  .  ^ 

1  cup  brown  sugar  1  teaspoon  nutmeg      ^ 

2  cups  raisins  1  teaspoon  cinnamon 

1  cup  cold  water  %  teaspoon  cloves 
,     1  tablespoon  lard 

Boil  all  together  3  minutes ;  when  cold,  add  1  teaspoon 
soda  dissolved  in  tablespoon  boiling  water,  then  add  2  cups 
flour,  ^  teaspoon  baking  powder,  %  cup  nuts.  The  batter 
is  very  stiff.     Bake  in  a  loaf  40  minutes.  — A.  B.  V. 

GOOD  YELLOW  CAKE 

%  cup  butter  3^  cups  flour 

2  cups  sugar  4  eggs 

Vz  cup  milk  2  teaspoons  baking  powder 

Cream  butter  and  sugar,  add  yolks  of  eggs,  then  milk 
and  flour,  having  baking  powder  sifted  into  the  last  cup 
flour;  add  whites  last,  beaten  very  stiff.  Bake  in  layer 
pans. 


A 


140 CAKE 

SPONGE  CAKE 

^  lb.  granulated  sugar  5  eggs 

V4  lb.  flour,  sifted  Juice  and  rind  %  lemon 

Beat  half  the  sugar  with  the  yolks  of  the  eggs;  beat 
whites  very  stiff  and  add  remaining  sugar.  Beat  the  mix- 
tures well  together,  add  lemon,  then  work  in  the  flour  slowly 
stirring  the  dough  very  lightly.  Bake  in  a  shallow  tin  from 
20  to  30  minutes  in  a  moderate  oven.  A  small  handful  of 
granulated  sugar  sprinkled  over  the  top  of  the  cake  just 
before  it  goes  into  the  oven  is  an  improvement. 

— Mrs.  W.  E.  Church 

MOCHA  CAKE 

%  cup  butter,  2  cups  sugar —  3  eggs 

cream  together  3  teaspoons  baking  powder  in 

V2  cup  milk  last  cup  flour 

1/^  cup  water  1  teaspoon  vanilla 

3  cups  flour 

Make  the  day  before  wanted.    Bake  in  sheet. 

FROSTING 

4  oz.  butter  (4  tablespoons  of      10  oz.  powdered     sugar     (20 
butter  well  rounded)  tablespoons) 

Cream  butter  and  sugar  together;  add  2  tablespoons 
cold  water  and  1  teaspoon  vanilla.  Cut  cake  in  1  inch 
squares.  Have  prepared  almonds  blanched,  browned  and 
chopped  rather  fine.  Roll  squares  of  cake  in  frosting  and 
then  in  chopped  nuts. 

COCOA  CAKE 

1  cup  sugar  3  eggs 

Vz  cup  shortening  y^  cup  water 

Vz  cup  cocoa  ^  teaspoon  cinnamon 

1^  cups  flour  3  teaspoons  baking  powder 

Cream  butter  and  sugar;  add  the  cocoa,  the  yolks 
(beaten),  water,  cinnamon,  beaten  whites  and  lastly  flour 
and  baking  powder  sifted  together.    Mix  thoroughly. 

— Mrs.  A.  B.  Lord 


CAKE 


141 


ORANGE  CAKE 


rind    (grated)     1 


Juice    and 

orange 
1  teaspoon  cream  of  tartar 
1/^  teaspoon  soda 


2  cups  flour 
2  cups  sugar 
14  cup  water 
Yolks  5  eggs 
Whites  2  eggs 

THE    JELLY 

Beat  whites  of  2  eggs  stiff,  add  juice  and  rind  of  1 
orange  and  add  sugar  to  the  thickness  of  jelly.  Put  this  be- 
tween loaves  and  frost  the  top.  — Mrs.  J.  W.  Sweet 

MOCHA    (COFFEE)    FROSTING 

Take  3  tablespoons  cofifee  (left  from  breakfast)  and 
heat  quickly  to  boiling  point;  add  confectioner's  sugar 
gradually,  stirring  constantly  until  of  right  consistency  to 
spread,  amount  required  being  about  2^  cups ;  then  add 
2  teaspoons  melted  butter  and  1  teaspoon  vanilla.  Add  a 
little  more  sugar  to  get  right  consistency  and  spread  on 
cake.  — Mrs.  Raymond  C.  Cook 

CHOCOLATE  CAKE  WITH  COCOANUT 


2  cups  sugar 
1  cup  butter 
1  cup  sour  milk 
2V2  cups  flour 


Yolks  5  eggs 

1/^  cup  grated  chocolate 

1  teaspoon  soda 


FILLING 
1     lb.   pulverized   sugar   wet      Whites  3  eggs  beaten  to  not  a 

with  water  stiff  froth 

y2  cake  chocolate,  melted 
Let  filling  cook  until  it  is  quite  thick  and  add  1  grated 
cocoanut  the  very  last.  — Mrs.  J.  IV.  Szveet 

APPLE  SAUCE  CAKE 


IVz  cups  brown  sugar 
1/^  cup  butter 

1  cup  quite  wet  apple  sauce 
yz    teaspoon   cloves,    a   little 
nutmeg 


I 


1  teaspoon  cinnamon 
1  cup  raisins 

1  cup  chopped  nuts 

2  cups  flour 

1  teaspoon  soda  in  hot  water 

— Mrs.  Moody 


142 CAKE 

POTATO  FLOUR  CAKE 

Break  2  eggs  into  bowl,  add  1  tablespoon  cold  water 
and  beat  until  light,  using  an  egg  beater ;  then  add  ^  cup 
sugar  gradually  while  heating.  Mix  and  sift  3^  cup  potato 
flour,  1  teaspoon  baking  powder  and  ^  teaspoon  salt ;  com- 
bine mixtures  and  add  ^  teaspoon  vanilla  and  1  tablespoon 
melted  butter.  Turn  into  a  buttered  and  floured  square 
cake  pan,  sprinkle  wnth  powdered  sugar  and  bake  in  mod- 
erate oven  from  20  to  25  minutes.  This  cake  is  good  for 
splitting  and  filling  with  cream  or  lemon  filling,  jelly,  jam 
or  whipped  cream. 

SPICE  CAKE 

1/^  cup  butter  1  cup  raisins 

1  cup  light  brown  sugar  1  cup  currants 

V2  cup  milk  2  teaspoons  cinnamon 

1^  cups  flour  V2  teaspoon  cloves 

iy2  teaspoons  baking  powder  A  little  nutmeg,  if  liked 

Yolks  4  eggs 

Bake  in  bread  tin  for  50  minutes  in  a  slow  oven. 

COFFEE  CAKE 

1  cup  butter  1  cup  raisins  (chopped) 

2  cups  sugar  1  teaspoon  cinnamon 

3  cups  flour  %  teaspoon  allspice 
1  cup  strong  coffee  %  teaspoon  cloves 

5  eggs  1  teaspoon  soda 

— Mrs,  J.  A.  Colby 

CREAM  ALMOND  CAKE 

Vz  cup  butter,  1  cup  sugar —  2  cups  pastry  flour 

creamed  %  cup  milk 

4  level  teaspoons  Royal  bak-  Whites  4  eggs,  beaten  stiff 
ing  powder  in  the  flour  Vz  teaspoon  almond  flavoring 

-    This  makes  2  layers. 

ICING 

\y2  cups  sugar,  a  little  more  than  ys  cup  water,  boil 
until  it  threads,  then  beat  into  the  whites  2  eggs  beaten  stiff 
and  beat  until  thick  enough  to  spread.    Vanilla  to  taste. 

— Mrs.  H.  M.  Carle 


CAKE 143 

FRUIT  CAKE 

%  lb.  butter  2  tablespoons  cinnamon 

1  lb.  light  brown  sugar  2  tablespoons  allspice 

12  eggs  beaten  separately  1  tablespoon  cloves 

1  tumbler  New  Orleans  mo-  3  lbs.  seeded  raisins 

lasses  3  lbs.  currants 

1  pint  sherry  wine  and  brandy  1%  lbs.    citron    cut    thin    in 

mixed  strips 

1  lb.  flour,  not  frowned 

This  makes  a  cake  of  10  lbs,  and  requires  5  hours  to 
bake  in  a  moderate  oven. 

DIRECTIONS  FOR   MIXING 

Cream  the  butter  and  sugar  very  light,  add  yolks  beaten 
light,  then  the  molasses,  next  the  wine  and  brandy,  next 
flour  (leaving  out  a  little  to  flour  the  fruit),  next  spices, 
then  the  whites  of  the  eggs  beaten  stiff.  Then  the  fruit 
gradually  until  it  is  all  stirred  in.  Grease  the  pan  well 
with  butter  and  put  4  thicknesses  of  light  brown  paper  in 
the  bottom  of  pan.  When  it  is  baked  leave  in  pan  until 
it  gets  nearly  cold.  In  winter  this  may  be  made  6  or  8 
weeks  before  using ;  in  summer  2  or  3  weeks. 

— Mrs.  E.  P.  Baird 

REAL  LADY  BALTIMORE  CAKE 

1  cup  butter  Whites  6  eggs 

2  cups  sugar  2  level  teaspoons  baking  pow- 
Zy2  cups  flour  der 

1  cup  milk  1  teaspoon  rose  water 

Cream  the  butter,  add  the  sugar  gradually,  beating 
continually,  then  the  milk  and  the  flavoring,  next  the  flour 
and  baking  powder,  and  lastly  the  stiffly  beaten  whites  of 
the  eggs,  which  should  be  folded  lightly  into  the  dough. 
Bake  in  3  layer  cake  tins,  in  an  oven  that  is  hotter  than 
necessary  for  loaf  cake.  To  make  the  filling  dissolve  3 
cups  sugar  in  1  cup  boiling  water,  cook  until  it  threads, 
then  pour  over  the  stiffly  beaten  whites  of  3  eggs,  stirring 
constantly.  To  this  icing  add  1  cup  chopped  rasins,  1  cup 
nutmeats,  pecans  preferred,  and  5  figs  cut  into  very  thin 
strips.    With  this  ice  both  the  top  and  sides  of  the  cake. 


144 CAKE 

ANGEL  FOOD  CAKE 

Whites  8  eggs  %  cup  flour 

1  teaspoon  cream  of  tartar  i/4  teaspoon  salt 

1  cup  sugar  %  teaspoon  vanilla 

Beat  whites  of  eggs  until  frothy;  add  cream  of  tartar 
and  continue  beating  until  eggs  are  stiflF ;  then  add  sugar 
gradually.  Fold  in  flour  mixed  with  salt  and  sift  4 
:  times  and  add  vanilla.  Bake  45  to  50  minutes  in  an  unbut- 
tered  angel  cake  pan.  After  cake  has  risen  and  begins  to 
brown,  cover  with  a  buttered  paper.  — Francis  Szveet 

FRUIT  CAKE 

%  lb.  butter  6  lbs.  currants 

1  lb.  flour  6  lbs.  raisins 

2  lbs.  sugar  2  lbs.  citron 
1  cup  milk  1  lb.  figs 

1  dozen  eggs  1  lb.  dates 

1  pint  New  Orleans  molasses      1  lb,  prunes 
1  heaping  teaspoon  soda 

Beat  whites  and  yolks  of  eggs  separately,  cream  but- 
ter and  sugar,  add  yolks,  milk,  flour  and  last  add  whites. 
Have  soda  mixed  in  molasses  a  few  moments  before  using, 
then  add  it  to  cake  mixture ;  flour  all  fruit  with  extra  flour 
and  mix  well,  then  add  gradually  to  the  cake.  Stir  in  good 
brandy  or  fruit  juice  until  cake  seems  right  thickness. 
Bake  in  small  bread  pan  lined  with  greased  paper.  Have 
slow  fire  and  cover  pan  with  brown  paper  when  first  put 
in  oven.     In  small  pans  it  takes  about  3  hours  to  bake. 

— Mrs.  T.  N.  Johnson 

LOAF  SPICE  CAKE 

1  cup  sugar  1  tablespoon  lard  or  butter 

1  teaspoon  cinnamon  1  cup  sour  milk 

1^  teaspoon  allspice  1  cup  unsifted  flour 

yz  teaspoon  cloves  1  cup  raisins 

1  egg  beaten  with  other  in-  1  teaspoon  soda 

gredients  20  walnuts  chopped      ^ 

— Mrs.  Anderson 


</• 


CAKE 


145 


HERMIT  COOKIES 


iy2  cups  brown  sugar 

1  cup  butter 

3  eggs 

1  teaspoon  soda  in  little  hot 

water 
1  cup  raisins 

Bake  slowly. 


1  cup  chopped  nuts,  a  little 

citron 
1  teaspoon  cinnamon,  a  little 

nutmeg 
Flour    enough    to    drop    from 

the  spoon 

— Mrs.  Moody 


SUNSHINE  CAKE 


Whites  8  eggs 

Yolks  4  eggs 

1^  cups  granulated  sugar 

1  cup  cake  flour 


%  teaspoon  cream  of  tartar 
Pinch  of  salt,  added  to  whites 

of  eggs  before  whipping 
Flavor  to  taste 


Sift,  measure  and  set  aside  flour  and  sugar,  separate 
eggs,  putting  the  whites  in  mixing  bowl  and  the  yolks  in 
small  bowl;  beat  yolks  to  very  stiff  froth;  whip  whites  to 
foam;  add  cream  of  tartar  and  whip  until  very  stiff;  add 
sugar  to  whites  and  fold  in ;  then  yolks  and  fold  in ;  flavor 
and  fold  in;  then  add  flour  and  fold  lightly  through.  Put 
in  moderate  oven  at  once.  Will  bake  in  about  25  minutes. 
(Use  angel  food  cake  tin.)  — Mrs.  H.  C.  Colby 

"An  optimist  and  a  pessimist — 

The   difference   is   droll — 
The  optimist  sees  the  doughnut 

The  pessimist  sees  the  hole.'' 


V 


CUP  CAKES 


1^  cup  butter 
1  cup  sugar 
V2  cup  milk 
IV2  cups  flour 


3  eggs 

Teaspoon  baking  powder 

Vanilla 


Cream  sugar  and  butter,  then  add  milk,  pouring  a 
little  at  a  time  and  beating  well.  Add  3^  the  flour,  then  the 
yolks  of  eggs  well  beaten,  then  the  rest  of  the  flour  with 
baking  powder  sifted  in  it.  Last,  flavor  and  add  well 
beaten  whites  of  eggs.  Are  nice  with  chopped  nuts  stirred 
in  at  last  moment.     Bake  in  small  tins  in  hot  oven. 


146 CAKE 

DOUGHNUTS 

1  cup    sugar,    ^    tablespoon      4  small  cups  flour 
butter — cream  3  teaspoons  baking  powder 

2  eggs  Nutmeg  if  desired 
1  cup  milk 

Mix  in  order  given;  cut  and  ivy  in  deep  fat. 

— Mrs.  Bruce 

COOKIES 

1  cup  sugar  1  egg 

1  cup  butter  1  teaspoon  soda  in  the  milk 

1  cup  thick,  sour  milk 

Flavor  with  vanilla  and  a  little  nutmeg.    Flour  enough 
to  roll  out  nicely,  without  being  too  stiff. 

SUGAR  COOKIES 

1%  cups  sugar  ^    cup    sour    cream    with    1 

1  cup  butter  teaspoon  soda  in  it 

2  eggs 

Add  flour  so  you  can  roll  out  thin ;  sprinkle  with  sugar. 
Bake  quickly.  — Mrs.  Caldwell 

WALNUT  COOKIES 

4  eggs  8  level  tablespoons  flour 

2  cups  brown  sugar  Flavor  with  vanilla 

1  cup  chopped  walnuts 

Stir  all  together  and  drop  from  a  spoon. 

PEANUT  COOKIES 

%  cup  chopped  peanuts  1  well  beaten  egg 

1  cup  flour  2  tablespoons  butter 

2  teaspoons  baking  powder  2  tablespoons  milk 
%  cup  sugar  Pinch  of  salt 

Drop  and  bake  in  moderate  oven. 

^"*~'  -  — Mrs.  J.  A.  'McLcod 


CAKE 147 

OATMEAL  COOKIES 

1  cup  sugar  3^  teaspoons  soda  C  dissolve 
V2  cup  butter  in  1  teaspoon  warm  water) 

2  cups  flour  1  cup  chopped  raisins 
2  cups  oatmeal  1  teaspoon  cinnamon 

2  eggs 

If  dough  is  too  stiff  add  a  little  milk.  Pad  in  thin 
cakes  and  bake.  — Mrs.  J,  A.  Colby 

CHOCOLATE  COOKIES 

1  cup  very  light  brown  sugar       1%  cups  flour 

V2  cup  butter  melted  soft  2   squares   Baker's   chocolate 

1  egg  beaten  with  sugar  (melted) 

Vz    cup   sweet   milk  with    Yz       %    cup   chopped   raisins   and 
teaspoon  soda  English  walnuts  mixed 

Drop  from  spoon  on  buttered  tins  and  bake.  Frost 
with  chocolate  fudge  icing.  ^  — Mrs.  Sale 

LACE  COOKIES 

Beat  together  well:  1  teaspoon  salt 

2  eggs  2  teaspoons  milk 

1  cup  sugar  IVz  teaspoons  baking  powder 

2  tablespoons  melted  butter        214  cups  Quaker  oats 
Then  add: 

Butter  bottom  (under)  sides  of  tins  very  well  and  put 
5^  teaspoon  mixture  every  2  inches  apart.  Bake  in  mod- 
erate oven.    Do  not  try  to  remove  cakes  from  tins  until  cool. 

CHOCOLATE  COOKIES 

6  eggs,  beaten  separately,  the  lYz  cups  granulated  sugar 

whites  very  stiff  %  cake  Baker's  chocolate 

Scant     cup     flour     measured  Quite  a  little  vanilla  (over  a 

after  sifting  teaspoon) 

Mix  sugar  and  yolks  together  very  lightly.  Cut  the 
whites  into  that,  then  the  flour.  Stir  as  little  as  possible. 
Then  add  melted  chocolate  and  vanilla.  Bake  in  pretty 
quick  oven  and  put  j4  inch  thick  in  pan.  When  done  cut 
in  squares.  Do  not  put  paper  in  pan.  Melt  chocolate 
over  tea  kettle. 


148 CAKE 

HERMITS 

2  cups  brown  sugar  1  cup  raisins,  cut  small 

1  cup  butter  1  cup  walnut  meats,  chopped 

3  eggs,  beaten  fine 

%  cup  water  1  teaspoon  cinnamon 

3  cups  flour  1  teaspoon  soda 

Drop  by  teaspoonfuls  on  tins;  bake  in  a  moderately 
quick  oven.  — Mrs.  H.  M.  Carle 

COLLEGE  GIRLS'  BROWNIES 

2  cups  sugar  .      4  eggs,  beaten  together 

1  cup  butter  ly^  cups  flour 

3  squares  melted  chocolate  1  cup  chopped  walnuts 

Bake  in  2  medium  sized  flat  tins,  and  cut  in  squares 
when  done.  — Mrs.  W.  H.  Redington 

SPONGE  CAKE 

3  eggs,  well  beaten  1%  cups  granulated  sugar 

2  cups  flour  14  cup  water 

Cup  flour  beaten  in  well,  then  add  to  it  ^  cup  water, 
then  1  more  cup  flour,  2  teaspoons  baking  powder,  1  tea- 
spoon vanilla.  — Mrs.  French 

DELICIOUS  GINGER  DROPS 

1  cup  molasses  1  egg 

3  cups  flour,  rounded  1  teaspoon  cinnamon 
%  cup  shortening  Saltspoon  salt 

%  cup  hot  water  1  teaspoon  ginger 

Stir  1  teaspoon  soda  (rounded)  in  molasses  till  it 
foams,  add  %.  cup  flour,  then  beaten  egg  and  another  ^4 
cup  flour;  then  the  shortening  which  has  been  put  in 
cup,  and  hot  water  added  to  fill  the  cup  and  allowed  to 
cool.  Add  remainder  of  flour,  drop  on  buttered  tins  from 
spoon  and  1  seeded  raisin  placed  on  each.  Bake  in  mod- 
erate oven.  — Mary  B.  Grisivold 


CAKE 149 

CHEESE  CAKES      .  ' 

1  cup  cottage  cheese  Rind  and  juice  1  lemon 

4  tablespoons  sugar  Vs  cup  chopped  citron 

1  teaspoon  salt  %  cup  Sultana  raisins 
3  eggs 

Beat  the  eggs,  add  the  other  ingredients  and  beat  until 
smooth;  hne  tartlet  tins  with  pastry  and  fill  with  cheese 
mixture.  Bake  in  a  moderate  oven  20  minutes.  When 
cool  decorate  the  tops  of  the  cakes  with  whipped  cream, 
sweetened,  and  a  few  chopped  nuts.  — F.  M.  B. 

SAND  TARTS 

1  lb.  pulverized  sugar  1  egg 

%  lb.  butter 

Mix  these  ingredients  and  add  enough  flour  to  make 
dough  roll  out  very  thin ;  cut  into  cookies  with  biscuit  cutter. 
Beat  whites  of  7  eggs  very  stiff  and  put  small  amount  on 
each  tart.  Pound  fine  2  lbs.  blanched  almonds ;  poit  small 
amount  of  mits  on  top  of  ^gg  and  sprinkle  each  tart  with 
granulated  sugar. 

CHOCOLATE  JUMBLES 

1  cup  butter  4  eggs 

2  cups  sugar  2  even    teaspoons    cream    of 

3  cups  flour  tartar 

2  cups  grated  chocolate  2  even  teaspoons  soda 

Flavor  with  vanilla  and  drop. 

— Mrs.  H.  F.  Ross 

ORANGE  CAKES 

1%  cups  sugar  2^^  teaspoons  baking  powder 

%  cup  butter  Grated     rind     and     juice     1 

1  cup  milk  orange 

2  small  cups  flour,  sifted  3  eggs,  beaten  separately 

Bake  in  gem  pans.  — Mrs.  Walcott 


150 CAKE 

NUT  CAKES 

2  eggs,  beaten  light  %  cup  flour 

1  cup  brown  sugar  14  teaspoon  baking  powder 

1  cup  walnuts,  chopped  ^  teaspoon  salt 

Bake  in  small  cakes.  — Mrs.  A.  B.  Lord 

MARGUERITTES 

1  cup  brown  sugar  2  eggs  slightly  beaten 

Beat  eggs  and  sugar  thoroughly  together. 

%  to     1     cup     flour,     sifted      Pinch  salt 

twice  1  cup  chopped  pecans 

^  teaspoon  baking  powder 

Butter  pans  generously ;  drop  from  teaspoon,  put  whole 
pecan  meat  on  each  cake;  bake  in  hot  oven  5  minutes. 
Makes  20  small  cakes.  — Mrs.  H.  F.  Ross 

FILLING  FOR  CREAM  CHOCOLATE  CAKE 

1  lb.  granulated  sugar  1  cup  sweet  milk 

Bjoil  together  for  6  minutes,  then  beat  to  a  cream ; 
spread  on  the  layers;  melt  5^  cake  chocolate  (Baker's)  and 
spread  on  cream.    Use  any  cake  batter. 

—Mrs.  J.  E.  Ingram 

FRUIT  BRAN  COOKIES 

%  cup  butter  %  cup  brown  sugar 

1^/4  cups  bran  2  tablespoons  cream  or  milk 

1%  cups     chopped  figs     or      1  well  beaten  egg 
prunes 

Flour  enough  to  make  a  dough  that  will  drop.  If  pre- 
ferred add  more  flour  and  roll  thin,  shape  with  cutter  and 
bake  about  15  or  20  minutes.  — Mrs.  Jarcd  Morse 


Candy 

"A  wilderness  of  sweets" — Milton. 


MAPLE  FUDGE 

4  cups  light  brown  sugar  Butter  size  of  walnut 

1  cup  milk  1  cup  English  walnuts 

Cook  until  soft  ball  may  be  formed  in  cold  water,  beat 
until  stiff,  add  nuts,  pour  into  buttered  tin  to  cool. 

DIVINITY  CANDY 

2  cups  granulated  sugar  Whites  of  2  eggs 

1/^  cup  cold  water  Yz  cup  walnuts,  chopped 

1/^  cup  Karo  syrup  A  few  candy  cherries 

Cook  sugar,  water  and  Karo  syrup  until  it  strings  or 
forms  soft  ball;  remove  from  fire,  pour  on  beaten  whites 
of  2  eggs,  beat  until  stiff,  add  nuts  and  cherries.  Set  aside 
to  cool. 

ICE  CREAM  CANDY 

3  cups  sugar  %  teaspoon  cream  of  tartar 
1/^  cup  water 

Boil  without  stirring  until  when  tried  in  cold  water 
it  is  brittle.  Turn  into  a  well  buttered  pan ;  as  it  cools  fold 
the  edges  toward  the  center.  When  it  can  be  handled,  pull 
until  white  and  glossy.     Cut  in  small  pieces. 

— Mrs.  A.  L.  Cayzer 

SEA  FOAM 

2  cups  sugar  Butter  size  of  walnut 

1  cup  milk 

Cook  until  soft  ball  is  formed  in  water,  then  stir  into 
beaten  whites  of  2  eggs,  beat  until  stiff.  Pecans  may  be 
used  if  desired. 


# 


152 CANDY 

BUTTER-SCOTCH 

3  cups  brown  sugar  %  cup  vinegar 

%  cup  cold  water 

Cook  until  brittle  in  cold  water  then  add  ^  cup  butter, 
1  teaspoon  vanilla;  pour  in  buttered  tins  until  cool. 

— Mrs.  Sullivan 

GLAZED  FRUITS  AND  NUTS 

Boil  without  stirring  for  10  or  15  minutes,  1  lb.  granu- 
lated sugar  and  ^  cup  water,  test  in  water  and  when  brit- 
tle remove  from  fire,  add  1  teaspoon  lemon  juice  and  set 
the  pan  containing  the  candy  in  a  bowl  of  hot  water.  With 
a  long  pin  or  needle  immerse  section  of  oranges,  grapes, 
figs,  almonds,  walnuts  or  pecans  and  put  upon  oiled  paper. 
The  fruit  or  nuts  must  be  thoroughly  dry  before  dipping 
into  the  candy. 

PEPPERMINTS 

l'^^  cups  sugar  6  drops  oil  of  peppermint 

^  cup  boiling  water 

Boil  water  and  sugar  10  minutes,  remove  from  fire, 
add  peppermint,  beat  until  of  right  consistency  to  drop  from 
spoon  on  buttered  paper. 

PEANUT  NOUGAT 

1  lb.  sugar  1  quart  peanuts 

Cook  sugar  until  dissolved,  remove  from  fire,  add  nuts, 
set  aside  to  cool,  break  in  pieces. 

COCOANUT  CANDY 

2  cups  sugar  1  cup  hot  water 

Cook  until  soft  ball  is  formed  in  cold  water;  remove 
from  fire,  beat  until  stiff,  then  add  3^  cup  cocoanut.  Drop 
from  spoon  on  buttered  paper. 


CANDY 


153 


.V 


PRALINES 


1%  cups  powdered  sugar 
1  cup  maple  sugar 
y2  cup  cream 


2  cups  hickory  or  pecan  nuts 
cut  into  pieces 


Boil  first  three  ingredients  until  soft  ball  is  formed  in 
cold  water;  remove  from  fire,  beat  well,  add  nuts  and  drop 
from  spoon  on  buttered  paper.  — Mary  Ross 


DIVINITY  FUDGE 


3  cups  white  sugar 
1  cup  hot  water 
1  cup  Karo  syrup 
White  2  eggs 


Pinch  cream  of  tartar 
1^/^  cups  chopped  walnuts 
Candied  pineapple  and  cher- 
ries 


Boil  candy  until  it  makes  a  medium  ball  when  dropped 
in  water.  Pour  over  beaten  whites  of  eggs,  put  pinch  salt  in 
eggs  before  beating.  Beat  until  cold,  then  stir  in  nuts  and 
fruit.  — L.  B.  Caldzvell 


CHOCOLATE  CREAM  TAFFY 


3  cups  sugar 
Vz  cup  butter 


1  cup  milk 

^  cup  chocolate 


Boil  10  minutes.  When  done  add  1  teaspoon  vanilla. 
Beat  with  Dover  egg  beater  until  it  begins  to  sugar  around 
the  kettle.     Pour  into  buttered  tins  and  cut  in  squares. 

— Mrs.  Cayser 

FUDGE 

Heat  2  cups  sugar  and  Yz  cup  milk  to  the  boiling  point ; 
add  2  squares  chocolate  and  stir  constantly  until  the  choco- 
late is  melted.  Boil  8  minutes;  add  3  (level)  tablespoons 
butter  and  boil  7  minutes ;  remove  from  the  fire,  add  1 
teaspoon  vanilla  and  beat  until  the  mixture  is  creamy  and 
sygars  around  the  edge  of  the  saucepan.  Pour  into  but- 
tered pans,  cool  slightly  then  mark  in  squares. 

— Mrs.  L.  J.  Braddock 


154 CANDY 

CHOCOLATE  FUDGE 

2  cups  sugar  ^4   cake  chocolate 

1  cup  milk  Vanilla 
Butter  size  of  walnut 

Cook  sugar,  milk  and  butter  until  boiling  point  is 
reached,  then  add  chocolate.  Cook  until  soft  ball  may  be 
formed  in  cold  water ;  remove  from  fire,  beat  well  until  stiff, 
add  vanilla,  turn  into  buttered  tin. 

PECAN  CANDY 

2  cups  granulated  sugar      ^  cup  pecans 

Place  sugar  in  sauce  pan,  stir  until  sugar  is  well  melted, 
remove  from  fire,  add  nuts  and  beat  until  stiff  enough  to 
pour  into  buttered  tin. 

BUTTERCUPS 

2  cups  molasses  %  cup  water 

1  cup  white  sugar  1  teaspoon  butter 

(1  scant  teaspoon  cream  of  tartar  added  when  done.) 
Cook  until  a  soft  ball  may  be  formed  in  cold  water, 
then  pour  into  buttered  tin.  Pull  when  cool  enough  to 
handle.  Place  on  a  buttered  tin,  lay  in  the  center  some 
French  fondant,  folding  the  candy  carefully  over  it.  Cut 
in  strips.  — Mrs.  Cayzer 


ADDITIONAL  RECIPES 155 


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7"  X''U,'^^<^:::t^<L>zJl^ ,  ^^x^^c^    t^t^^jC^  /Uj'cj^  ,   :a^ 

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156  ADDITIONAL  RECIPES 


Luncheon  Dishes 

''Such  and  so  various  are  the  tastes  of  riienT 


SPICED  SALMON 

1  cup  vinegar,  or  %  vinegar      8  Allspice 

and  1/^  water  2  inch  stick  cinnamon 

6  cloves 

Let  spices  and  vinegar  boil  5  minutes.  Prepare  1  can 
salmon  by  removing  skin  and  bones  and  breaking  into  2 
inch  pieces ;  place  in  a  deep  china  bowl  and  pour  over  it 
•the  hot  spiced  vinegar.  Let  stand  24  hours.  Serve  the 
fish  cold  on  crisp  lettuce  leaves. 

— Mrs.  A.  H,  Gross 

EGGS  TIVOLI 

With  pointed  small  knife  outline  opening  in  3  inch 
cubes  of  baker's  bread ;  toast  on  all  sides  first,  then  remove 
center  of  bread  to  form  cup;  put  1  tablespoon  cream 
sauce  then  1  softly  poached  egg,  more  cream  sauce,  grated 
cheese  on  top,  put  into  oven  and  heat  through,  served  with 
minced  parsley  and  strips  of  bacon  on  top. 

— Belleviie  Stratford 
ENGLISH  MONKEY 

1  cup  milk  or  cream  1  egg,  well  beaten 

1  cup  cheese  (cut  fine)  %     teaspoon    Armour's     Ex- 
1  cup  soft  bread  crumbs  tract  of  Beef 

Butter,    size    of    an    English  V2  teaspoon  salt 

walnut  ^/4  teaspoon  paprika 

Put  milk  in  pan  over  boiling  water.  \Mien  hot  add 
cheese,  stir  until  cheese  is  nearly  dissolved,  then  add  bread 
crumbs,  butter,  salt,  paprika  and  extract  of  beef,  dissolved 
in  1  tablespoon  hot  water,  stir,  then  add  1  egg.  cover  and 
let  steam  for  7  minutes.     Serve  on  toast  or  Zephyrettes. 

— Mrs.  Young 


158 LUNCHEON    DISHES 

EGG  \'ERMICELLI 

2  hard  boiled  eggs  1  cup  white  sauce 

3  slices  toast 

Chop  the  whites  of  the  eggs  and  add  to  white  sauce, 
season  and  pour  over  toast.  Rub  the  yolks  through  a 
strainer  over  top  of  the  toast.  Garnish  with  parsley  and 
serve  hot.  — Miss  Clara  Harris 

Denver  School  of  Domestic  Science 

OMELETTE 

6     eggs — whites     and     yolks  1  teaspoon    flour,     wet    with 

beaten  separately  and  then  milk 

put  together  Salt  and  pepper  to  taste 
1  cup  milk 

Cook  on  top  of  the  stove  until  done  on  the  bottom,  then 
brown  in  the  oven.  — Mrs.  J.  H.  B.  Hozvell 

SPANISH  OMELETTE 

OMELETTE 

6  eggs  %  teaspoon  salt 

1  saltspoon  cayenne  pepper  6  tablespoons  milk 

SAUCE 
%  can  tomatoes  2  tablespoons  butter 

1  clove  garlic  2  tablespoons  flour 

1  tablespoon  ham  2  tablespoons  capers 

2  tablespoons  green  peppers  %  teaspoon  salt 

2  tablespoons  mushrooms  %  saltspoon  cayenne  pepper 

Cook  together  tomatoes  and  garlic;  melt  butter  and 
in  it  put  green  peppers  and  ham ;  add  flour  into  which  has 
been  mixed  salt  and  cayenne  pepper.  Pour  in  slowly  the 
tomatoes,  add  mushrooms  and  capers.  Beat  eggs  until  a 
spoonful  can  be  lifted,  add  salt,  pepper  and  milk.  Butter 
an  omelette  pan  with  1  tablespoon  butter  and  pour  in  eggs. 
With  a  fork  lift  the  egg  as  it  cooks,  letting  the  uncooked 
portion  run  under.  W^hen  creamy  throughout  let  it  brown 
on  bottom.  Turn  part  of  tomato  sauce  on  one  side  of  ome- 
lette, fold  and  turn  out  on  platter.  Pour  the  rest  of  the 
sauce  around  the  omelette. 


LUNCHEON  DISHES 159 

ATKEN'S  GOULASHE 

Yz  can  tomatoes  (or  fresh  if  convenient),  ^  box 
macaroni  (boiled),  put  in  alternate  layers  in  baking  dish. 
Fry  thick  slices  of  bacon  cut  in  pieces ;  remove  and  fry  some 
sliced  onions  in  bacon  fat.  Pour  remaining  fat  with  onions 
and  bacon  into  baking  dish  with  tomatoes  and  macaroni. 
Bake  30  minutes.     Serve  with  grated  cheese. 

EGG  OMELETTE 

4  eggs  Beat  whites  and  yolks  separ- 

4  tablespoons  boiling  water  ately,  then  mix  together 

Add  pinch  salt  and  water 

Butter  frying  pan  and  cook  slowly  over  flame,  then 
put  under  broiler  to  brown.  A  little  beaten  white  of  an 
^gg  saved  out  is  nice  folded  in  omelette  before  serving. 

— Mrs.  French 

FINNAN  HADDIE  IN  THE  CHAFING  DISH 

1  cup  Finnan  Haddie  flaked         Salt 
1  small  can  pimentoes  Pepper 

IVz  cups  white  sauce 

Cut  fish  in  strips,  place  in  pan,  cover  with  water  and 
heat  very  slowly.  After  30  minutes  drain  and  flake  fish. 
Cut  pimentoes  in  narrow  strips.  Add  these  to  flaked  fish 
and  heat  all  together  with  white  sauce  in  chafing  dish. 
Serve  on  buttered  toast.  — Mrs.  R.  B.  Emits 

CHEESE  TOAST  WITH  BACON 

This  dish  may  be  made  of  any  variety  of  bread,  but  it 
is  particularly  good  when  made  of  Boston  brown  bread. 
While  the  bread  is  being  toasted,  melt  3  level  tablespoons 
butter;  cook  in  it  ^  level  tablespoon  flour  and  34  teaspoon 
each  of  salt  and  paprika.  When  frothy,  stir  in  ^4  cup  rich 
milk.  Stir  until  boiling,  then  stir  in  ^^  or  ^  cup  grated 
cheese,  continue  stirring  until  cheese  is  melted,  then  pour 
over  toast.  A  slice  of  bacon  is  a  good  addition  to  each 
slice  of  toast.  — Mrs.  E.  K.  Harris 


160 LUNCHEON    DISHES 

RAREBIT 

%  cup  tomato  1  chafing  dish  spoon  Worces- 

Butter  Yz  size  of  egg  tershire  sauce 

Pinch  of  soda  ^A  cup  milk 

1^  teaspoon  salt  1  lb.  cheese,  cut  nne 

Pinch  mustard  2  eggs  well  beaten 

Pinch  cayenne  pepper 

CREAM  TOAST 

%  cup  butter  2  cups  milk  or  cream 

1  teaspoon  salt  6  or  8  slices  toast 

2  tablespoons  flour 

H-eat  butter;  when  it  bubbles,  add  flour  and  salt,  add 
hot  milk  gradually,  stirring  constantly  and  allowing  mix- 
ture to  thicken  and  bubble  each  time  before  adding  another 
portion  of  milk.  Pour  this  sauce  over  slices  of  dry  or 
moist  toast.  Moist  toast  is  prepared  by  quickly  dipping 
dry  toast  into  hot  salted  water  or  hot  milk. 

— Miss  Templeton 

FRENCH  TOAST 

1  or  2  eggs  'hi  teaspoon  salt 

1  cup  milk  6  or  8  slices  stale  bread 

Beat  eggs,  milk  and  salt  together,  dip  slices  of  bread 
and  brown  in  butter;  serve  hot  with  cinnamon  and  sugar 
or  sauce.  — Miss  Ethel  Templeton 

Chicago  School  of  Domestic  Science 


ADDITIONAL  RECIPES  161 


162  ADDITIONAL  RECIPES 


Sandwiches 

''Who  peppered  the  highest  ivas  surest  to  please" — Goldsmith. 


SANDWICHES 

Cut  thin  slices  of  white  bread,  also  thin  slices  of 
either  beef,  lamb,  ham,  chicken  or  turkey.  Butter  bread  and 
lay  a  slice  of  meat  on  a  slice  of  buttered  bread,  over  the 
meat  spread  a  little  of  Major  Gray's  chutney,  put  over  this 
the  second  slice  of  buttered  bread,  press  together  and  set 
under  toaster,  let  heat  (not  toast)  and  turn  on  the  other 
side.  — Mrs.  E.  K.  Harris 

BROWN  BREAD  SANDWICHES 

Slice  Boston  brown  bread  thin,  cut  into  rounds,  butter 
lightly  and  spread  with  cream  or  cottage  cheese,  minced 
olives  very  fine.  Lay  a  crisp  leaf  of  lettuce  upon  the 
cheese  and  another  buttered  round  of  bread  with  cheese 
on  lettuce,  pressing  firmly  together.  Set  in  a  cold  place 
until  needed. 

BOSTON  BAKED  BEANS  AND  BROWN  BREAD 

SANDWICHES 

Butter  2  slices  Boston  brown  bread;  on  1  of  these 
place  a  heart-leaf  of  lettuce,  spread  over  this  1  generous 
teaspoon  cold  bernaise  or  Hollandaise  sauce,  or  cooked 
salad  dressing,  then  1  tablespoon  cold  baked  beans,  then 
another  leaf  of  lettuce,  a  little  more  sauce  and  the  second 
slice  of  bread. 

STRIPED  BREAD  SANDWICHES 

Make  equal  number  of  white  and  brown  bread  sand- 
wiches, place  them  together  in  alternating  colors;  wrap  in 
damp  cheese  cloth,  press  over  night,  cut  in  thin  slices,  then 
in  strips.  When  cut,  sandwiches  give  appearance  of 
marbled  bread.  — Mrs.   Templeton 


164 SANDWICHES 

TOASTED  HAM  SANDWICHES 

Slices  of  bread  buttered ;  spread  with  minced  ham, 
toast  in  wire  toaster.  — Mrs.  Ross 

SARDINE  AND  EGG  SANDWICHES 

Use  equal  measures  of  well  cooked  yolks  of  eggs, 
pressed  through  a  sieve  and  the  meat  of  sardines  freed 
from  bones  and  skin,  and  pounded  in  a  mortar,  or  use  twice 
as  much  sardine  as  egg.  Flavor  to  taste  with  tobasco  sauce 
or  paprika,  salt,  onion  juice,  fine  chopped  parsley,  and  lemon 
juice;  mix  all  together  thoroughly.  Spread  thin  slices  of 
bread  with  butter,  then  the  mixture.  Remove  the  crusts 
and  cut  desired  shape. 

EGG  AND  CHEESE  SANDWICHES 

Yolk  of  1  hard  boiled  egg,  mashed  smooth  with  1  table- 
spoon melted  butter.  Add  ^  teaspoon  each  of  salt,  white 
pepper,  mustard  and  34  lb.  grated  cheese.  Then  stir 
in  1  scant  tablespoon  vinegar  and  spread  between  thin 
slices  of  bread. 

FILLING  FOR  SANDWICHES 

1  raw  egg  1  tablespoon  butter 

1  tablespoon  flour  ^l   cup   milk 

1  tablespoon  sugar  Dash  cayenne  pepper 

2  tablespoons  vinegar  ^  teaspoon  salt 

Beat  the  egg,  add  the  vinegar  and  flour,  sugar,  butter 
and  milk.  Cook  until  it  thickens  (takes  only  2  or  3  minu- 
tes.)  Grind  together  10  cents  worth  of  New  York  cream 
cheese,  2  hard  boiled  eggs  and  2  Spanish  peppers ;  add  these 
to  mixture.  — Miss  Sarah  Harris 

CUCUMBER  SANDWICHES 

Slice  1  cucumber,  marinate  w^ith  French  dressing, 
sprinkle  thin  slices  of  white  bread  with  cayenne  pepper, 
spread  with  cucumber  and  cover  with  white  bread. 


SANDWICHES 165 

EGG  SALAD  SANDWICHES 

For  each  sandwich  have  several  heart-leaves  of  let- 
tuce, 1  hard  boiled  egg  and  2  triangular  slices  stale  bread; 
also  a  generous  allowance  of  mayonnaise  salad  dressing. 
Spread  the  bread  with  the  dressing  on  it,  press  thin  slices 
of  egg  and  the  lettuce,  add  more  dressing  and  press  2 
slices  of  prepared  bread.  This  may  form  a  course  at  a 
luncheon  party,  or  be  the  principal  dish  of  a  home  luncheon. 


166  ADDITIONAL  RECIPES 


ADDITIONAL  RECIPES  167 


Pickles  and  Preserves 

"Variety  is  the  very  spice  of  life  that  gives  it  all  the  flavor.'* 

— Cowper. 


ENGLISH  CHOW-CHOW 

^  peck  small  white  onions  %  pint  small  red  peppers 

50  small  cucumbers  2  large  green  peppers 

iy2  dozen     large     cucumbers  2  large  heads  cauliflower 
sliced 

Cut  and  sprinkle  with  1  pint  table  salt,  and  let  stand 
over  night.  Next  morning  add  ^  lb.  celery  seed,  2  lbs.  brown 
sugar,  y2  ounce  tumeric  powder.  Cover  all  with  vinegar 
and  boil  until  cauliflower  is  tender.  Stir  often  to  prevent 
burning.  — Mrs.  Ingram 

TOMATO  CATSUP 

Skin  a  bushel  of  firm  tomatoes,  boil  them  and  strain 
through  a  sieve.    Then  add: 

2  quarts  strong  cider  vinegar        l^^  tablespoons  ground  mus- 

1  pint  salt  tard 

2  lbs.  brown  sugar  2  ounces  celery  seed 

2  ounces  allspice  12  good  sized  onions,  peeled 

1  tablespoon  black  pepper  and  sliced 

1  ounce  whole  cloves  And  a  handful  of  peach  leaves 

Boil  6  or  8  hours,  then  strain,  bottle  and  cork  tight. 

CHRISTMAS  PICKLES 

12  red  peppers  8  large  onions 

12  green  peppers 

Remove  seeds,  wash  and  put  all  through  chopper,  pour 
boiling  water  to  cover  and  let  stand  5  minutes.  Put  all 
through  colander  to  drain  water  out.  Have  ready  3  pint- 
vinegar,  4  tablespoons  salt  and  2  cups  sugar,  let  come  to  a 
boil,  then  add  ground  ingredients,  let  cook  5  minutes  and 
put  in  jars  while  hot.  — Mrs.  John  Builder 


PICKLES  AND  PRESERVES 169 

SOUR  PICKLE 

Pare  and  slice  100  cucumbers  and  ^  peck  onions. 
Sprinkle  these  with  salt  and  let  stand  24  hours.  Drain 
off  salt  and  pack  down  a  layer  of  onions,  cucumbers  and 
spices  alternately.     The  spices  used  are  as  follows : 

2  ounces  whole  mace  1  lb.  Elnglish  mustard   (Cole- 

2  ounces  celery  seed  man's) 

Fill  the  jar  with  cold  cider  vinegar.  Cover  the  top 
layer  of  pickles,  etc.,  with  salad  oil.  As  you  pour  vinegar  on, 
shake  the  jar  well  so  that  the  vinegar  may  mix  through  the 
ingredients.  After  standing  24  hours  stir  well  with  wooden 
spoon  or  ladel.    Use  after  standing  one  month. 

WALNUT  CATSUP 

Take  100  tender  young  walnuts  (June  walnuts),  bruise 
or  beat  to  paste  and  put  in  jar  with  a  handful  salt  and  1 
quart  vinegar.  Let  stand  8  days,  stirring  every  day,  drain 
off  liquor  and  boil  Yi  hour  with : 


^  ounce  mace 

Piece  horse  radish 

^  ounce  nutmeg 

20  chalotes 

y^  ounce  cloves 

^4  lb.  anchovies 

%  ounce  ginger 

1  pint  port  wine 

^4   ounce   black  pepper 

CUCUMBER  PICKLES 

1  quart  cut  cucumbers 

1  pint  vinegar 

3  large  onions 

1  large  cup  brown  sugar 

2  red  peppers 

1  dessertspoon  white  mustard 

Vz  cup  salt 

1         dessertspoon        allspice 

Horse-radish 

(whole) 

Pare  cucumbers  and  cut  very  fine,  chop  onions,  re- 
move seeds  from  peppers  and  chop  fine,  sprinkle  salt  over 
cucumbers,  onions  and  peppers  and  let  stand  over  night. 
Next  day  squeeze  dry  and  put  in  boiling  vinegar,  in  which 
sugar,  mustard  and  allspice  have  been  mixed.  Let  cook 
for  ^  hour.  When  ready  to  put  in  jar  mix  strips  of 
horse-radish  with  it,  then  seal.  — Mrs.  Purncll 

Baltimore,   Md. 


170 PICKLES   AND   PRESERVES 

SMALL  CUCUMBER  PICKLES 

Pour  boiling  water  over  3^  bushel  small  pickles  fresh 
from  the  vines.  When  water  has  cooled  and  on  the  same 
day,  drain  pickles  and  sprinkle  dry  salt  over  them — 3^  pint 
salt  to  100  medium  sized  pickles.  Then  cover  again  with 
boiling  water.  The  brine  thus  made  must  be  boiled  and 
poured  over  pickles  7  mornings,  counting  the  first  one. 
The  eighth  day,  let  them  stand  on  the  stove  and  simmer 
in  weak  vinegar  until  they  look  plump.  Rinse  them,  dry 
and  pack  in  jars  with  some  of  each  of  the  following  spices : 

Cover    with    boiling    vinegar  14  ounce  black  pepper 

using  4  lbs.  sugar  to  V2  ounce  cinnamon 

1  gallon  vinegar  i^  ounce  horse-radish  root 
V2  lb.  white  mustard  ^/i  ounce  celery  seed 

y2  lb.  black  mustard  1  pint  small  onions 

^   ounce   allspice  V2  ounce  caraway  seed 

%  ounce  red  pepper  ^A  ounce  mace 

Spices  are  all  to  be  whole  and  then  pickles  do  not  need 
to  be  sealed.  — Mrs.  J.  H.  Burns 

CHILI  SAUCE 

30  good  sized  ripe  tomatoes        5  tablespoons  salt 

7  red  peppers   (hot)  20  tablespoons  white  sugar 

10  onions  11  cups  vinegar 

Chop  onions  and  peppers  fine.  Peel  and  slice  tomatoes. 
Cook  all  together  I3/2  hours.  Bottle  and  keep  in  a  cool 
place.  — Mrs.  J.  H.  B.  Howell 

UNCOOKED  CUCUMBER  RELISH 

Peel  24  large  cucumbers  1  teacup  salt 

Vz  gallon  white  onions  1  ounce  white  mustard  seed 

2  large  red  sweet  peppers  Mix  well 
Grind  in  food  chopper — add 

Put  into  cheese  cloth  bag.  Drain  24  hours.  Turn  into 
crock ;  add  2  tablespoons  grated  horse-radish  and  enough 
cold  cider  vinegar  to  cover  well ;  stir  all  together,  put  into 
cans  and  seal.    This  will  keep  2  or  3  months. 


PICKLES  AND  PRESERVES 


171 


CHILI  SAUCE 


24  ripe  tomatoes 
10  green  peppers 
4  white  onions 

Boil  3  hours. 


8  tablespoons  sugar 

3  tablespoons  salt 

4  teacups  vinegar 


SMALL  CUCUMBER  PICKLES 

Make  strong  salt  brine  and  pour  boiling  hot  over 
pickles  3  successive  mornings.  On  fourth  morning  rinse 
pickles  through  colander  with  fresh  water.  Take  1  pint 
vinegar  to  1  quart  water,  put  in  pickles  and  let  simmer 
(not  boil).  Pack  pickles  in  pint  Mason  jars  and  in  each 
jar  put: 


1  teaspoon  whole  black  pep- 
pers 
1  small  piece  red  pepper 
1  small  piece  horse-radish 


1  small  piece  alum 
1  teaspoon     white 
seed 


mustard 


Boil    fresh   vinegar   and   make   quite   sweet   to   taste. 
Pour  over  pickles  boiling  hot  and  seal.       — Mrs.  T.  A 


J. 


CUCUMBER  PICKLE 


4  lbs.  cucumbers 

2  lbs.  white  onions 

2  tablespoons  white  mustard 

seed 
2  tablespoons  horse-radish 


1  tablespoon  celery  seed 
6  pods  red  peppers 
3  pints  vinegar 
1  lb.  brown  sugar 


Slice  cucumbers  and  onions,  sprinkle  with  salt  and  let 
stand  over  night.  Drain  off  water;  mix  with  other  in- 
gredients and  boil  J^  hour;  put  in  jars  while  hot.  Cut 
cucumbers  fully  %.   inch  thick.  — Mrs.  John   Builder 

CURRANT  RELISH 


Stem  and  mash  6  lbs.  currants,  6  lbs.  white  sugar,  6 
peeled  and  seeded  oranges,  cut  in  small  bits,  2  lbs.  seeded 
raisins.     Mix  together  and  cook  y^  hour.     Seal  while  hot. 

— F.   L.   H. 


172 PICKLES   AND   PRESERVES 

ORANGE  MARMALADE 

6  oranges  and  3  lemons  unpeeled;  cut  as  thin  as  pos- 
sible cross-wise  with  sharp  knife.  Remove  all  seeds.  To 
1  pint  sliced  fruit  add  1^  pints  water  and  boil  ^^  hour. 
Let  stand  24  hours.  To  each  pint  cooked  fruit  add  1^ 
pints  granulated  sugar  and  boil  ^  hour.  Cool  a  little  to 
see  if  jellies,  if  not  cook  10  minutes  more.  Take  from  fire 
and  when  partly  cool  fill  tumblers.  — Mrs.  Snyder 

CONSERVE 

6    lbs.    Damson   plums,  after      2  lbs.  seeded  raisins 

pits  removed  Juice    2    lemons    and    grated 

6  lbs.  sugar  rinds 

2  lbs.  English  walnuts  Juice  4  oranges,  rind  of  2 
chopped 

Boil  until  very  thick.  — A.  L.  Miller 

ORANGE  MARMALADE 

3  dozen  oranges  7  quarts  water 
11/^  dozen  lemons  24  lbs.  sugar 

Scrub  oranges  and  lemons  clean  with  a  brush,  then  slice 
very  thin  with  sharp  knife  into  stone  jars  (cut  across  few 
times  before  slicing).  Put  in  water  and  let  soak  over  night. 
Then  boil  from  2  to  3  hours.  Add  sugar  and  boil  •)4  hour. 
Put  in  glasses.  — Mrs.  A.  B.  Lord 

DUNDEE  MARMALADE 

12  oranges  Juice  3  lemons 

12  lbs.  sugar  5  quarts  water 

Use  bitter  oranges  during  the  month  of  March. 

Cut  oranges  very  thin,  lengthwise,  cover  with  water 
(be  careful  to  measure  water),  let  stand  over  night  and  in 
morning  add  rest  of  5  quarts  water,  boil  until  soft,  about 
2y2  hours ;  then  add  sugar  and  boil  ^  hour  longer. 

— Mrs.  J.  A.  McLcnd 


PICKLES  AND  PRESERVES 173 

GRAPE.  AND  RAISIN  CONSERVE 

6  lbs.  grapes  cooked  soft  and  rubbed  through  the  colan- 
der. Add  4  lbs.  white  sugar  and  cook  20  minutes,  then 
add  2  lbs.  raisins  seeded  and  chopped,  also  the  thin  yellow 
rind  of  4  large  oranges  chopped  very  fine.  Cook  until  it 
jellies.    Cherries  or  plums  can  be  used  in  place  of  grapes. 

— Anna  Rezv  Gross 

TOMATO  MARMALADE 

Pare  and  slice,  without  wetting,  4  lbs.  unripe  toma- 
toes, give  them  a  slow  boil  for  several  hours  until  a  large 
portion  of  the  water  has  evaporated,  add  for  each  pound 
tomatoes  ^  lb.  sugar  and  2  sliced  lemons.  Boil  for  1 
hour  longer.  — Mrs.  Snyder 

GRAPE  FRUIT  MARMALADE 

Wash  well  1  large  grape  fruit,  2  oranges,  and  2 
lemons.  Cut  the  oranges  and  lemons  into  quarters  and  the 
grape  fruit  into  eighths.  Remove  the  seeds  and  tough 
centers,  then  slice  thin  with  a  sharp  knife.  When  all  is 
sHced,  add  3  times  as  much  water  as  there  is  fruit  and  let 
stand  until  the  next  day.  Put  over  the  fire  and  cook  20 
minutes,  then  measure  and  add  an  equal  amount  of  granu- 
lated sugar  and  boil  about  20  minutes  longer,  or  until  it 
will  jelly.     When  done,  pour  into  glasses. 

PICKLED  CHERRIES 

7  lbs.  cherries  2    tablespoons     stick    cinna- 

4  lbs.  white  sugar  mon 

1  pint  strong  vinegar  A  pinch  ground  mace 

1  tablespoon  whole  cloves 

Put  the  fruit  into  a  kettle  with  alternate  layers  of 
sugar.  Heat  slowly  to  boiling  point;  add  vinegar  and 
spices  and  boil  5  minutes.  Take  out  the  fruit  with  a  skim- 
mer and  spread  upon  dishes  to  cool.  Boil  the  syrup  until 
thick;  pack  the  fruit  in  glass  jars  and  pour  the  syrup  on 
boiling  hot.  — A.  L.  D. 


174 PICKLES   AND   PRES'ERVES 

SWEET  TOMATO  PICKLE 

Slice  green  tomatoes  and  boil  in  ginger  water  till  the 
wild  taste  is  removed.  Then  to  2  lbs.  tomatoes  put  1  lb. 
sugar  and  1  pint  vinegar.  Spice  very  highly  with  mace, 
cloves,  and  cinnamon.     Boil  all  together. 

— Mrs.   Vinnedge 

GOOSEBERRY  TUTTI  FRUTTI 

3  quarts  gooseberries  Juice  and  rind  2  oranges 

4  quarts  sugar  %  lb.  seeded  raisins 
1  pint  water 

Boil  15  minutes. 

INDIA  RELISH 

%  peck  green  tomatoes  1  cabbage 

15  white  onions  4  green  peppers 

Chop  all  fine,  mix  with  1  cup  salt,  let  stand  over  night. 
Drain;  add  vinegar  to  cover,  3  lbs.  brown  sugar,  1  table- 
spoon tumeric,  ^  cup  ground  black  pepper,  1  ounce  celery 
seed  and  ^  lb.  mustard  seed. 

Boil  all  together  15  minutes.  When  cool  add  1  cup 
olive  oil  and  1  quart  cold  vinegar  with  1  teaspoon  curry- 
powder,  dissolved  in  it.    This  makes  6  quarts. 

EAST  INDIA  PRESERVES 

8  lbs.   fruit    (pears)    after  it      %    lb.   preserved   or   candied 

is  pared  ginger 

8  lbs.  sugar  4   lemons 

Cut  lemons  into  small  bits  and  cook  till  tender  in  1 
pint  water.  Cut  ginger  into  small  bits  and  add  to  this. 
Then  add  sugar  and  when  dissolved  drop  in  the  pears 
which  have  been  cut  into  chips  or  small  bits  and  cook  slowly 
2  hours,  or  until  the  juice  is  of  proper  consistency.  Will 
fill  20  tumblers.     Takes  1  peck  of  pears. 

— Mrs.  Vinnedge 


PICKLES  AND  PRESERVES 175 

JIM  JAM 

1  quart  currant  juice  1  lb.  raisins  (cut) 

1  quart  raspberry  juice  5  lbs.  sugar 

2  oranges  cut  fine 

Boil  40  minutes. 

CURRANT  JELLY  WITH  CHERRIES 

2  cups  selected  Richmond  cherries  (measured  after 
stones  are  removed).  Add  2  cups  cane  sugar,  cook  until 
cherries  are  tender.  Skim  out  cherries  and  fill  glasses  % 
full.  Boil  syrup  15  minutes  and  pour  over  cherries  making 
glasses  less  than  half  full,  then  fill  glasses  with  hot  currant 
jelly.  Always  make  this  same  day  that  the  currant  jelly 
is  made.  — Grace  Griszvold 

RASPBERRY  VINEGAR 

10  quarts  red  raspberries  2  quarts  vinegar 

Pour  vinegar  over  the  berries  and  let  stand  over  night. 
Squeeze  through  a  jelly  bag  and  add  1  lb.  sugar  for 
each  pint  juice;  boil  to  a  syrup,  bottle  and  seal.  Use  about 
a  wine  glass  full  to  a  tumbler  of  water.  — A.  S.  D. 

RHUBARB  MARMALADE 

1  cup  rhubarb  cut  fine  1  tablespoon  lemon  juice 

Pulp  and  juice  of  1  orange  1^^  cups  sugar 

1  teaspoon  yellow  orange  rind 

Boil  until  transparent,  then  add  1  cup  blanched  almonds 
(chopped  or  otherwise)  ;  boil  and  put  in  glasses. 

— Mrs.  French 

CURRANT  JELLY 

Wash  the  currants,  but  do  not  stem,  put  in  a  kettle, 
cook  25  minutes  and  strain.  Boil  the  juice  alone  5  minutes. 
Weigh  the  sugar,  1  lb.  to  1  pint  juice,  and  heat  it  in  the 
oven.  When  the  juice  has  boiled  5  minutes  stir  in  the 
sugar  until  it  dissolves,  then  put  into  glasses. 


176 PICKLES   AND   PRESERVES 

PICKLED  WATERMELON  RIND 
To  each  quart  of  the  best  vinegar  add : 

3  lbs.  brown  sugar  2  ounces  cloves 

4  ounces  stick  cinnamon 

Bruise  the  spices,  tie  in  a  musHn  bag  and  boil  with  the 
vinegar  for  5  minutes,  then  pour  over  the  rind,  letting  it 
stand  24  hours ;  remove  the  liquor  and  after  heating  it, 
pour  it  over  the  rind  again  and  let  it  stand  another  24 
hours,  after  which  boil  all  together  for  a  short  time. 

—S.  M.  S. 

QUINCE  AND  CRANBERRY  JELLY 

3^  peck  quinces,  put  on  wnth  just  enough  cold  water  to 
cover,  cook  until  soft  enough  to  squeeze.  To  this  add  2 
or  3  pints  cranberries,  all  quince  cores  and  plenty  of  skins. 
Cook  about  15  minutes.  Strain  and  add  sugar  (pound  for 
pound).  Cook  about  10  minutes  after  beginning  to  boil, 
or  until  it  begins  to  jelly.     Pour  into  glasses. 

—Mrs.  W.  A.  L 

CRAB  APPLE  JELLY 

Wash  as  many  ripe  crab  apples  as  required,  quarter 
them  and  cut  out  the  black  spots  at  the  cores,  put  them  on 
the  fire  in  preserving  kettle,  adding  3^  pint  water,  boil  them 
gently  until  they  are  reduced  to  a  smooth  pulp,  strain  this 
through  a  coarse  flannel  using  considerable  pressure ;  re- 
turn the  juice  to  the  fire;  allow  1  lb.  sugar  to  each  pint 
juice.  Bring  to  boiling  point,  skimming  it  carefully,  then 
boil  it  20  minutes.  — Mrs.  H.  C.  Snyder 

APPLE  BUTTER 

2  gallons  cider,  boiled  down  to  1  gallon;  add  2  gal- 
lons apples  pared  and  quartered.  Cook  until  it  is  a  smooth 
pulp,  like  thin  marmalade.  Then  add  1  heaping  teaspoon 
each,  ground  cinnamon  and  allspice  and  4  pints  sugar.  Boil 
3/2  hour  stirring  constantly. 


PICKLES  AND  PRESERVES 177 

SPICED  CRAB  APPLE  JELLY 

%  peck  crab  apples.  14  lb.  each  whole  cinnamon, 

1  quart  vinegar  cloves,  allspice 

2  quarts  water 

Boil  crab  apples,  water  and  vinegar  together  until  very 
soft,  strain  over  night.  Measure  pint  for  pint  of  juice  and 
sugar;  put  spices  in  a  bag  and  boil  together  for  20 
minutes.  — Mrs.  Chas.  F.  Morse 


JELLIED  CURRANTS 

Select  large  not  over  ripe  currants,  stem  and  wash.  To 
every  cup  currants  take  1  cup  sugar  (granulated).  Put  a 
little  water  in  porcelain  kettle,  add  sugar  and  boil  until  it 
begins  to  hair;  add  whole  currants  and  boil  very  gently  20 
minutes  longer.  Pour  into  glasses  and  when  it  begins  to 
jelly  stir  with  a  silver  fork.  Let  stand  24  hours  before  cov- 
ering. Jellied  currants  may  be  served  as  "Bar-le-duc"  and 
are  quite  as  delicate.  — A.  J.  VV. 

CRANBERRY  RELISH 

5  lbs.  cranberries.  3  lbs.  seeded  raisins. 

5    large    oranges,    juice    and      3  lbs.  granulated  sugar 
peel 

Put  orange  through  meat  chopper ;  mix  all  together  and 
let  it  boil  up  quickly,  then  let  simmer  for  3  hours.  A  little 
may  be  added  while  it  is  cooking  if  needed. 

APPLE  GINGER 

8  lbs.  sour  apples  ^A  lb.  white  or  green  ginger 

8  lbs.  sugar  root  crushed 

4  lemons 

Make  a  syrup  of  the  sugar,  adding  4  teacups  water; 
then  add  apples,  ginger  and  grated  rind  and  juice  of  lemons. 
Cook  until  apples  are  soft. 


178 PICKLES   AND    PRESERVES 

QUINCE  JAM 

Pare,  core  and  quarter  the  quinces,  boil  them  in  enough 
water  to  just  cover  them  until  they  begin  to  soften,  then 
rub  them  through  a  fine  sieve,  return  the  quinces  to  the 
fire  and  add  3  cups  sugar  to  each  5  cups  quinces.  Boil  it 
gently  until  it  is  stiff.  Fill  jars  from  the  boiling  hot  pre- 
serving kettle  and  seal  immediately. 

STRAWBERRY  JAM 

Hull  and  weigh  the  berries  and  put  them  on  the  fire 
in  the  preserving  kettle.  Boil  them  30  minutes,  skimming 
them  carefully ;  add  ^  lb.  sugar  to  each  pound  fruit  and  boil 
the  berries  slowly  until  they  become  thick,  then  fill  jars 
and  seal  at  once. 

RED  OR  BLACK  RASPBERRY  JAM 

To  every  4  lbs.  berries  add  1  pint  currant  juice ;  ^ 
lb.  sugar  to  1  lb.  berries  and  to  each  pint  juice  allow  1  lb. 
sugar.  Cook  the  berries  and  juice  together  20  minutes; 
add  sugar  and  boil  about  10  minutes.  Put  in  glasses  and 
cover  same  as  jelly.  — Mrs.  J.  H.  B.  Hozi'cU 

FOUR  FRUIT  JAM 

2  quarts  strawberries  1  quart  currants 

2  quarts  cherries  1  quart  red  raspberries 

Weigh  all ;  add  equal  weight  granulated  sugar ;  cook 
40  minutes,  stirring  constantly.  This  makes  a  good  thick 
jam.  — Mrs.  W.  A.  I. 

BRANDY  PEACHES 

Choose  fine  juicy  cling  stone  peaches  (free  stones  will 
do.)  Pare,  and  to  every  pound  of  fruit  allow^  ^  lb.  sugar. 
Put  them  in  kettle  with  very  little  water  and  let  simmer 
steadily  until  straw  can  be  run  through  them ;  set  away 
to  cool.  To  every  pint  juice  add  1  pint  brandy.  Do  not 
add  brandy  until  it  is  cool.     Put  into  jars  and  cover  tight. 


PICKLES   AND  PRESERVES 179 

PRESERVED  GRAPES 

California  grapes,  cut  each  grape  open  with  a  knife  and 
extract  the  seeds ;  add  sugar  to  the  fruit,  pound  for  pound ; 
cook  slowly  for  3^  hour  or  longer  until  the  syrup  and  pulp 
of  the  grape  are  perfectly  clear.  — S.  M.  S. 

PINEAPPLE  AND  STRAWBERRY  PRESERVES 

1  cup  shredded  pineapple  3  cups  granulated  sugar 

2  cups  strawberries 

Bring  all  slowly  to  a  boil ;  cook  steadily  from  25  to  30 
minutes. 

SPICED  GRAPES 

5  lbs.  grapes  1  tablespoon  ground  cloves 

4  lbs.  sugar    (if    grapes    are  1  tablespoon     ground     cinna- 

very  sweet,  3  lbs.  sugar)  mon 
1  pint  vinegar 

Wash,  then  skin  fruit,  boil  pulp  until  the  seeds  seem 
well  loosened,  strain  through  a  colander.  Add  skins,  sugar 
and  spices  to  juice;  also  vinegar  and  boil  until  quite  thick. 
Put  spices  in  bag.  — Mrs.  F.  B.  Carter 

SPICED  PEARS 

Wash  lA  peck  seckel  pears,  prick  with  a  fork  and 
cook  in  boiling  water  until  soft.  Take  out  carefully,  put 
in  a  stone  jar  and  pour  over  the  following  syrup: 

1  lb.  white  sugar  I14   tablespoons   each,  whole 

1%  cups  vinegar  cloves  and  stick  cinnamon 

broken  in  pieces 

Bring  to  the  boiling  point  and  let  simmer  3  minutes. 
Cover  jar  and  let  stand  2  days;  drain  off  the  syrup,  bring 
to  the  boiling  point,  let  simmer  3  minutes  and  pour  over 
fruit;  repeat.  In  the  jar  keep  a  muslin  bag  in  which  are 
tied  2  tablespoons  each  of  whole  cloves  and  stick  cinnamon. 

— Mrs.  Andreiv  Patterson 


180 PICKLES  AND  J-RESERVES 

PEACH  JAM 

Peel  and  stone  the  fruit,  then  weigh  it ;  add  ^  lb. 
sugar  to  each  pound  peaches,  also  add  a  cup  water.  Boil  the 
peaches  gently  for  1^  hours,  then  fill  jars.        — Mrs.  J.  B. 

GOOSEBERRY  AND  RAISIN  CONSERVE 

4  lbs.  gooseberries  1  lb.  raisins 

4  lbs.  sugar 

Cook  slowly  ly^  hours.  — Mrs.  Andrew  Patterson 

APRICOT  JAM 

8  lbs.  apricots,  wipe  and  stone,  cut  up  to  suit  taste. 
Blanch  the  kernels  and  bruise  them  fine,  using  just  ^  of 
them.  Take  ^  teacup  juice  of  sweet  oranges  or  water  to 
each  pound  fruit,  and  allow  7  lbs.  sugar  to  the  whole.  Boil 
sugar  and  orange  juice  and  almonds  for  15  minutes,  then 
add  fruit  and  boil  30  minutes. 


Recipes  for  Invalids  and  Infants 

"Let  good  digestion  luait  on  appetite  and  health  on  both." 

1^^^  — Shakespeare. 


INDIVIDUAL  CREAM  SOUPS 

QUEEN     SOUP 

1  tablespoon   Robinson's   bar-      1/4  cup  chicken  or  veal  stock 
ley,    dissolved    in    a    little      14  cup  cream 

cold  milk  Pinch  celery  salt 

Serve  with  whipped  cream. 

CORN   SOUP 

2  tablespoons  canned  corn  1  stalk  celery 
1  cup  half  milk  and  cream  A  little  onion 
1  small  shred  of  cod  fish 

Simmer  a  few  minutes ;  add  the  yolk  of  an  egg  before 
taking  from  fire.     Serve  with  whipped  cream. 

POTATO   SOUP 

Mashed  potato,  size  of  an  egg  A  little  onion 
Small  pinch  curry-powder  1  cup  milk 

Few  green  celery  leaves 

Simmer  a  few  minutes  and  return  to  fire ;  add  2  table- 
spoons cream  and  the  white  of  1  tgg,  beaten  slightly.  Serve 
with  whipped  cream. 

VEAL   BROTH 

1  scant  cup  veal  stock  1  cracker  rolled  fine  just  be- 

2  tablespoons  cream  fore  taking  from  fire 

Oyster  and  clam  broth  can  be  made  in  same  manner. 

— Catherine  M.  Hayes 


184 RECIPES    FOR   INVALIDS   AND   INFANTS 

INDIVIDUAL  TRAY  RECIPES 

TOAST  WATER 

2  slices  stale  bread  cut  in  y^  inch  slices,  crust  removed. 
Put  in  pan  and  bake  in  slow  oven  till  thoroughly  dried  and 
well  browned.  Break  in  small  pieces,  add  1  cup  boiling 
water,  cover  and  stand  1  hour.  Squeeze  through  cheese- 
cloth.    Season  with  salt.     Serve  hot  or  cold. 

BARLEY  WATER 

Wash  2  tablespoons  barley,  add  1  quart  cold  water,  soak 

4  hours;  cook  in  same  water  till  water  is  reduced  Yt,  if 
it  is  to  be  used  for  infant  feeding;  for  adults  reduce  to  1 
cup.  Salt  and  cream  may  be  added  or  lemon  juice  and 
sugar,  as  case  requires. 

WINE  WHEY 

Scald  %  cup  milk,  add  3  tablespoons  sherry,  stand  5 
minutes ;  strain  through  double  thickness  cheese-cloth.  Serve 
hot  or  cold. 

LEMON   WHEY 

Add  2  tablespoons  lemon  juice  to  ^  cup  milk,  stand 

5  minutes ;  strain  through  double  thickness  cheese-cloth. 

CLAM    WATER 

Wash  and  thoroughly  scrub  1  dozen  clams,  changing 
water  several  times.  Put  in  saucepan,  add  2  tablespoons 
cold  water,  cover  and  cook  till  shells  open.  Remove  clams 
from  shell,  adding  liquor  which  comes  from  them  to  liquor 
already  in  saucepan.  Strain  through  double  cheese-cloth. 
Serve  hot,  cold  or  frozen. 

OMELETTE 

Add  1  tablespoon  milk  to  beaten  yolk  of  1  tgg,  pinch  of 
salt ;  stir  in  white  beaten  until  stiff  and  pour  into  hot  but- 
tered pan.  Set  in  quick  oven  till  light  brown.  Fold  over 
and  serv^e  at  once.  — Gretta  P.  Fuller 


RECIPES    FOR    INVALIDS    AND   INFANTS  185 

COCOA 

Mix  1^  teaspoons  cocoa,  1^^  teaspoons  sugar,  few 
grains  salt ;  add  gradually  4  tablespoons  boiling  water,  bring 
to  boiling  point,  boil  1  minute,  turn  into  %  cup  scalded 
milk,  beat  with  Dover  egg  beater. 

BRANDY   COCOA 

Add  3  teaspoons  brandy  to  above  just  before  serving. 

COCOA  WITH  EGG 

Beat  1  egg  till  frothy,  add  hot  cocoa  gradually,  con- 
tine  beating. 

ALBUMEN  WATER 

Stir  white  of  1  egg  with  fork  to  free  albumen  that  it 
may  dissolve  easily ;  add  gradually  ^  cup  cold  water ;  strain 
and  serve.  A  few  grains  salt  may  be  added  or  %.  teaspoon 
beef  extract  dissolved  in  ^  cup  boiling  water  may  be  used 
instead  of  cold  w^ater.     Season  with  few  grains  celery  salt. 

ORANGE  ALBUMEN 

Beat  1  egg  slightly,  add  yi  cup  orange  juice,  strain  over 
2  tablespoons  crushed  ice;  add  sugar  to  sweeten  slightly. 

SHERRY    ALBUMEN 

Beat  white  of  egg  till  stiff,  using  egg  beater;  add  1 
tablespoon  sherry  and  y^  tablespoon  powdered  sugar  grad- 
ually, beating  constantly;  pour  over  2  tablespoons  crushed 
ice.     Serve  with  spoon.  — A  Mother 

EGG  AND  BEEF  BROTH 

Pour  beef  broth  over  a  well  beaten  egg.  Season  with 
salt  and  serve  with  toast. 


V/^? 


186 RECIPES    FOR   INVALIDS   AND   INFANTS 

HEALTH  BREAD 

1  quart  bran  ^  cup  molasses 

1  pint  white  flour  1  teaspoon  salt 

1  teaspoon  soda,  dissolved  in  1  quart  good   buttermilk 
a  little  molasses 

"^  Mix  all  ingredients  well  together ;  bake  1  hour  in  square 

or  oblong  pan.  — Norwegian  Physician 

Elizabeth  Bragdori 

OATMEAL  WATER 

1  level  cup  rolled  oats  1  quart  cold  water 

Let  stand  from  5  to  12  hours ;  over  night  if  possible. 
Boil  until  reduced  one-half  (rapid  boiling  with  constant 
stirring  ^^  hour)  ;  strain  through  cheese-cloth. 

Oatmeal  water  can  be  made  also  from  Robinson's  pre- 
pared Gwats,  an  oatmeal  flour;  1  heaping  teaspoon  to  1 
pint  water;  boil  20  minutes,  stirring  constantly  and  strain. 

—Mabel  Hyde  Gillette 

VEGETABLE  PUREE  FOR  CHILDREN 

Puree  of  celery,  spinach,  carrots,  green  beans,  peas, 
asparagus,  salsify,  etc.,  for  very  small  children  is  made  by 
boiling  the  vegetables  in  salted  water  until  very  tender  and 
pressing  them  through  a  sieve.     Season  lightly  with  salt, 

— Mabel  Hyde  Gillette 

BRAN  MUFFINS 

1  cup  wheat  flour  ^4  cup  white  flour 

%  teaspoon  salt  ^  teaspoon  soda 

%  cup  milk  2  tablespoons      molasses      or 

1  egg  brown  sugar 

Mix  and  sift  together  the  flour,  soda  and  salt ;  add 
bran,  molasses  or  sugar  and  milk ;  beat  well,  add  ^gg  beaten 
light.  Turn  into  hot  buttered  gem  pans,  bake  in  moderate 
oven  about  35  minutes.  — Mrs.  Jarcd  Morse 


ADDITIONAL  RECIPES  189 


Household  Hints 


GREASE  ON  SILK 

Mix  equal  parts  powdered  French  chalk  and  fuller's 
earth  to  a  paste  with  turpentine  or  water  and  apply  to 
spots,  allowing  it  to  stay  on  a  few  days  before  brushing 
off. 

FRUIT  STAINS  AND  MILDEW 

If  on  white  fabric  soak  first  in  water,  then  in  ^  pint 
of  water  containing  1  teaspoon  oxalic  acid. 

GOLD  BRAID 

Brush  free  dust  with  fine  brush  and  rub  it  in  powdered 
rock  alum,  which  will  remove  the  tarnish. 

TO  TAKE  RUST  SPOTS  OUT  OF  WHITE  GOODS 

Hold  the  stain  over  the  nose  of  a  boiling  teakettle  and 
drop  on  lemon  juice.  The  spot  will  immediately  disap- 
pear.    If  it  is  a  bad  stain  repeat  the  operation. 

Equal  parts  of  ammonia  and  turpentine  will  remove 
paint  of  long  standing  from  clothing. 

Turpentine  will  often  remove  ink  from  white  goods. 
Soak  the  stain  in  the  turpentine. 

Mustard  plasters  made  with  white  of  an  egg  will  not 
blister,  while  the  result  is  just  as  good. 

The  white  of  a  raw  tgg  turned  over  a  burn  or  scald 
is  soothing  and  cooling.  If  applied  quickly  it  will  prevent 
inflamation. 

As  soon  as  a  cold  sore  appears,  wet  the  spot  with 
camphor  and  cover  with  powdered  subnitrate  of  bismuth. 


HOUSEHOLD  HINTS 191 

It  is  said,  if  a  piece  of  camphor  be  placed  in  a  silver 
chest,  the  silver  will  not  become  discolored. 

To  cut  hard  boiled  eggs  in  smooth  slices,  dip  knife  in 
water. 

Open  canned  fruit  1  or  2  hours  before  using — it  is 
far  richer  when  the  oxygen  is  restored  to  it. 

A  curry  comb  makes  an  excellent  fish  scraper. 

Fold  the  whipped  white  of  eggs  into  any  mixture, 
rather  than  stir  them  in,  as  the  latter  method  breaks  the 
air  cells. 


„  ®ss^iiSB^Si|ggo. . 


When  You  Buy  Fruit 

Look  for  this  Trademark 

Discriminating  housewives  serve  only  Hunt's  Quality  Fruits 

in  their  homes.    They  are  the  choicest  of  sunny  California's 

tree-ripened  fruits,  packed  w^ith  clean  and  scientific  methods, 

and  come  to  you,  fresh  as  when  picked,  every -day  in  the  year. 


Hunts  SJi^I  Fruits 

"The  Kind  that  U  NOT  Lyepeeled" 

are  knife  peeled,  not  as  most  others,  peeled  by  a  boiling  lye  bath.  This  pro- 
cess, used  by  others  but  never  by  us,  softens  a  green  unripe  peach — makes 
it  look  ripe,  but  lacking  in  flavor.  By  tasting  Hunt's  Quality  Fruits  you  note 
the  difference  instantly.     Its  nature's  full  ripe  flavor. 

Served  for  breakfast  or  dessert  they  provide  at  your  own  table  the  rich  delicious  ripe  fruit 
which  makes  CaHfornia  famous.  Insist  on  your  grocer  supplying  yo«i  with  Hunt's.  Other 
brands,  not  as  good,  but  allowing  more  profit,  due  to  cheap  canning  methods,  are  sometimes 
offered  as  "just  as  good  as  HuntV^^  Beware  of  the  "just  as  good"*  kind.  Hunt  for  Hunt's  — 
they're  worth  looking  for. 

Make  Your  Choice  from  this  List 

Apricots      .  Bartlett  Pears        Raspberries        Muscat  Grapes        Pmnes 
Strawberries        Cherries        Plums        Hawaiian  Pineapple 

/  Sold"  under  Three  Labels — All  Good 


HUNTS  SUPREME  QUALITY     '  (Red  Label) 

is  everything  the  name  implies     35e  per  can. 

HUNT'S  SUPERIOR  QUALITY  (White  Label ) 

is  better  than  most  people  have  ever  used. 

30c  per  can. 

HUNT'S  STAPLE  QUALITY  (Blue  Label) 

'  Pure  and  delicious,  in  medium  heavy  syrup,  s^ 
25c  per  can.  -^ 


V  HUNT  BROTHERS  COMPANY 

112  Market  Street  San  Francisco.  Cal. 

htr  Assoxiation  for  Promotion  of  Puritij  in  Foods 


^mH^ 


«UfORN«fRUITS 


Nothing   more  delicious   than  a  fruit  punch 
made  with 

WHITE  ROCK  GINGER  ALE 


Trg  this  one: 

1  doz.  lemons,  }i  pineapple. 
3  oranges,  1  box  strawberries, 
/i-lb.  candied  cherries,  1  lb.  sugar. 

1  qt.  Corinnis  Waukesha  Water. 

2  qts.  White  Rock  Ginger  Ale. 

HINCKLEY  &  SCHMiTT,  Inc. 

Distributors 

Telephone  980  1919  Asbury  Avenue 


TABLE  OF  CONTENTS 

APPETIZERS  AND   SOUPS— Continued 

Cream  of  Cheese  Soup   Page  48 

Oyster   Bisque    Page  48 

FISH  AND  OYSTERS Page     51 

Codfish  Balls    Page  51 

Lobster  Farce    Page  51 

Oyster  Patties    Page  52 

Escalloped  Oysters   Page  52 

Marie's  Creamed  Crab  Meat  Page  52 

Salmon   Loaf    Page  53 

Salmon    Souffle    Page  53 

Aunt  Hannah's  Baked  Fish   Page  53 

Baked   Crab    Page  54 

Baked  White  Fish   Page  54 

Baked  Lake  Superior  White  Fish   Page  54 

Salmon  Cutlets    Page  55 

Fish  Chartreuse  Page  55 

Fish  Turbet    Page  55 

Turbet  a  La  Cream   Page  55 

White  Fish  Stuffing  for  Green  Peppers  Page  56 

Fish   Souffle Page  56 


IS 


TONES  is  a 
•J  farmer  and 
hasbeenmak- 
ing  little  pig 
sausages 
every  winter 
for  forty 
years  —  first 
for  himself, 
then  for  his 
neigh  bo  r  s 
and  then  for 
their  neigh- 
bors an  d — 
well,  you  know  how  it  is  yourself — when 
there  is  a  good  thing  everyone  wants  to  be 
counted  in  the  neighborhood. 

We'll  be  glad  to  have  you  move  in — 
join  "the  neighborhood" — eat  Jones 
Dairy  Farm  Sausages.  You'll  never 
move  out. 

They  are  sold  in  one  and  two  pound  packages, 
with  the  weight — net — plainly  marked  on  the 
outside. 

A  SUGGESTION -PLACE  AN  ORDER  WITH  YOUR  GRO- 
CER FOR  WEEKLY  DELIVERY.  WE  HAVE  ONLY  A  LIMITED 
SUPPLY  EACH  DAY- THAT  INSURES   PERFECT  FRESHNESS- 

MILO  C.  JONES 

Fort  Atkinson  -  -  Wisconsin 


\2h 


TABLE  OF  CONTENTS 

FISH  AND  OYSTERS— Continued 

Fish   Pudding    Page  56 

Left  Overs    Page  56 

MEATS    Page    59 

How  to  Broil  Steak  Properly Page  59 

To  Dry-Pan  a  Steak   Page  59 

Creamed    Sweetbreads    Page  60 

Fried  Sweetbreads  Page  60 

Rice  and  Meat  Croquettes  Page  60 

Veal  Loaf   Page  60 

Boiled  Ham    Page  61 

Meat  Croquettes   Page  61 

Shoulder  of  Pig  Roasted  Page  61 

Spanish  Meat  Loaf   Page  61 

Calves  Liver  en  Casserole Page  62 

Braised  Beef  Tongue Page  62 

Ham  au  Gratin  Page  62 

Jellied  Veal  Loaf  Page  62 

Baked  Corned  Beef  Hash  Page  63 

Boned  Leg  of  Lamb  Stuffed  and  Baked  Page  63 

Irish  Steak  with  Dumplings  Page  63 

Fillet  of  Beef  with  Mushroom  Sauce Page  63 

POULTRY   AND    GAME Page    66 

Cream  of  Chicken Page  66 

Chicken  Croquettes   Page  66 

Turkey  with  Spanish  Dressing  Page  66 

Chicken  en  Casserole   Page  67 

Roasted  Duck    Page  67 

Fried  Chicken   Page  68 

Chicken   a  la  King Page  68 

FISH  AND  MEAT  SAUCES Page     71 

Horseradish   Fluff    Page  71 

Drawn   Butter   Sauce    Page  71 

Mint  Sauce  Page  71 

Tomato  Sauce  for  Fish Page  71 

Horseradish    Sauce    Page  72 

Sauce  Hollandaise   Page  72 

Caper  Sauce  Page  72 

Cold  Meat  Sauce  Page  72 

Sauce    Hollandaise    Page  73 

VEGETABLES    Page     76 

Sweet  Potatoes  Flambes  Au  Marrones  Page  76 

Stuffed  Eggplant  ^ .  .Page  76 

Spinach  Timbale  Page  76 

Creamed   Carrots    Page  77 

Potato  Puff  Page  77 

Potatoes  in  the  Half  Shell Page  77 


"New  Process"  Gas  Ran^e 


IN  selecting  a  Gas  Range  convince  yourself  that 
you  are  buying  an  appliance  giving  extreme  sat- 
isfaction  at   all   times,    labor   and   fuel   saving, 
thoroughly  sanitary   and   convenient  in   every 
operation  and  detail. 

Economy  is  manifested  in  the  oven  construction  of 
the  "New  Process''  Range  as  it  is  not  necessary  to 

heat  the  oven  before  bak- 
ing— put  the  baking  in 
the  oven,  then  light  the 
fire  and  the  baking  starts 
at  once. 

Instead  of  a  broad,  fiat 
fire  underneath  the  cook- 
ing top,  the  "New  Pro- 
cess" Ranges  are  equip- 
ped with  burners  which 
concentrate  the  heat  on 
the  center  of  the  cooking 
vessel,  spreading  the  fire 
across  the  bottom  and 
preventing  any  waste 
around  the  side — a  fur- 
ther economy  in  Gas. 

Do  not  overlook  the  sani- 
tary features  in  your  selection. 
"JVez:;  Process"  Ranges  are 
equipped  with  removable 
burners  and  linings,  no  tools 
necessary,  dirt  trays,  broiler 
pan  and  door  panels  white 
enamel,  finish  perfectly  plain 
and  smooth,  no  dirt  catcher  of 
any  kind- 

The  "  Visible" oven  burner 
is   an   exclusive   "AVc    Pro- 
cess" feature.     It   makes  the 
operation  of  the  range  absolutely  safe  as  the  door  must  be  opened  to  light  the 
burner,  also  the  fire  can  be  regulated  without  opening  the  door.   That  means  no 
unnecessary  jarring  of  the  oven,  no  waste  of  heat  or  variation  of  temperature. 

The  No.  18-83  "Neir  Process"  Range  shown  in  the  cut  is  provided  \%jth 
large  and  small  oven,  six  cooking  burners.  Broiling  and  Boiling  compartment 
and  hood.  Our  experience  in  the  stove  business  is  of  long  standing  and  before 
requesting  and  obtaining  the  exclusive  sale  of  'Wets  Process"  in  Evanston  all 
other  lines  were  given  careful  consideration  and  our  experience  with  this  line 
has  proven  our  judgment  faultless. 

We  cheerfully  solicit  a  call  from  you  for  further  particulars  and  prices. 

THOMAS  E.  CONNOR 

605-7  Davis  Street 


i  * 

.                 ■       :! 

.[newpp.cc 

ESS) 

i  '■' 

Evanston,  Illinois 


TABLE  OF  CONTENTS 

VEGETABLES— Continued 

Green  Corn  Custard  with  Broiled  Tomatoes Page  77 

Mashed   Turnips    Page  77 

Corn  Timbales   Page  78 

Sweet  Potato  Croquettes    Page  78 

Corn   Oysters Page  78 

Boiled    Cauliflower    Page  78 

Glaci   Sweet  Potatoes    Page  78 

Stuffed  Tomatoes    Page  79 

Stuffed  Green  Peppers Page  79 

Savory  Carrots Page  79 

Lattice  Potatoes    Page  79 

Rice  with  Cheese  Page  80 

Tomatoes  Des  Oeufs   Page  80 

Corn   Pudding    Page  80 

Macaroni  Souffle   Page  80 

Fried  Tomatoes  Page  80 

Scalloped   Cauliflower    Page  81 

Fried  Eggplant   Page  81 

Baked   Beans    Page  81 

Scalloped  Tomatoes   Page  82 

Boiled  Cabbage   Page  82 

SALADS    AND    SALAD    DRESSINGS Page     85 

Pineapple  Cucumber  Salad   Page  85 

Pineapple   Salad    Page  85 

Fruit  Salad  Page  85 

Ambrosia    Salad    Page  86 

Date  and  Almond  Salad  Page  86 

Grape  Fruit  Salad   Page  86 

Pineapple  and  Celery  Salad   Page  86 

Grape  Fruit  Salad   Page  86 

Pear  Salad    Page  87 

Banana   Salad    Page  87 

Waldorf    Salad    Page  87 

Cheese  and  Cherry  Salad   Page  87 

Cherry    Salad    Page  87 

Tomato   Salad Page  88 

Fruit   Salad    Page  88 

Apple  Ring  Salad  Page  88 

Fruit   Dressing    Page  88 

Pear  Salad    Page  88 

Pineapple   Salad    Page  88 

Cherry  Salad    Page  89 

Asparagus  Salad,  No.  1  Page  89 

Asparagus  Salad,  No.  2   Page  89 

Sardine   Salad    Page  89 

Pimento  Salad  Page  89 

Cream  Cheese  and  Water  Cress   Page  90 

Jellied  Pecan   Page  90 

A  Dainty  Salad  Dish  Page  90 


=s 


Salads — Their  Importance 
OOCIALLY  speaking,  good  breed- 

^  ing  and  good  salads  are  almost  synonymous 

terms.  One  of  the 
brightest  club-women  in 
America  happily  ex- 
pressed this  idea  when 
she  wittily  said:  "In 
good  society  a  woman 
is  known,  not  by  the 
company  she  keeps, 
but  by  the  salads  she 
serves.'*     Instinctively, 

the  accomplished  hostess 
puts  forth  her  best  effort  in 
the  preparation  of  a  salad. 
She  realizes  that  it  is  the  true 
test  of  culinary  competency. 
The  dividing-line  between  a 
salad  that  is  just  ordinarily 
good,  and  one  that  has  pre- 
cisely the  proper  tang,  flavor, 
freshness  and  delicacy,  is 
narrow  and  slender. 

It  is  conceded  that  nothing 
but  the  freshest  and  choicest 
ingredients  should  enter  into 
a  salad,  but  the  very  impor- 
tant fact  that  the  success  or 
failure,  of  any  salad,  lies  in 
the  dressing  is  often  over- 
looked. 

In  "Yacht  Club"  you  have 
the  "perfect  dressing."  A 
combination  of  the  finest  in- 
gredients scientifically  blend- 
ed. A  uniformity  of  flavor 
and  consistency  obtainable  in 
no  other. 


ALWAYS  READY 


ALWAYS  GOOD 


For  Sale  by  all  First-Class  Grocers 

TILDESLEY    &    CO. 
CHICAGO.   ILLS. 


EE 


TABLE  OF  CONTENTS 

SALADS   AND    SALAD   DRESSINGS— Continued 

Nest  Egg  Salad  Page  90 

Easter   Salad    Page  90 

Pond  Lily  Salad  Page  91 

Pimento  Salad   Page  91 

New   Salad    Page  91 

Lamb   Salad    Page  92 

Russian  Salad   Page  92 

Water-Cress   Salad    Page  92 

Rice   Salad    Page  92 

Spinach  Salad   Page  92 

Another  New  Salad  Page  92 

Sweetbread  Salad  Page  93 

Water-Cress  and  Apple  Salad  Page  93 

Cauliflower  Salad   Page  93 

Salad  of  Peppers  and  Cream  Cheese  Page  93 

Cheese  Salad    Page  93 

Ham  and  Potato  Salad  Page  94 

Luncheon  Salad  Page  94 

Sweetbread  and  Cucumber  Salad Page  94 

Italian    Dressing    Page  94 

Chinese  Salad    Page  95 

Potato   Salad    Page  95 

Salmon   Salad    Page  95 

ivoquefort  Cheese  Dressing  for  Lettuce  Hearts Page  96 

Dressing  for  Lettuce   Page  96 

Mrs.  Pusey's  Recipe  for  Garnished  Cheese   Page  96 

Cheese   Puffs    Page  96 

Tomato  Jelly   Page  97 

Boiled   Dressing    Page  97 

Slaw    Dressing    Page  97 

Boiled  Salad  Dressing Page  98 

Salad   Dressing    Page  98 

A  Green  Mayonnaise  Dressing Page  98 

ENTREES     Page  101 

Glaced  Sweetbreads   Page  101 

Eggs  in  Tomato  Cases Page  101 

Asparagus  Omelette  Page  101 

Coquilles   of   Sweetbreads    Page  102 

Zephyr   Eggs    Page  102 

Corn   Timbale    Page  102 

Deviled   Crabs    Page  103 

Cheese  Timbale   Page  103 

Shad  Roe  Croquettes  Page  103 

Savory  Tomatoes    Page  103 

Stuffed   Mushrooms    Page  104 

Chicken  Timbales  Page  104 

Cheese    Ramkin    Page  104 

Lobster  Cutlets   Page  105 

Cheese  Souffle Page  105 


In  the  Worlds 


Sold  « 

Preparedinthe 
Labordfory 
of  the 
Murine  tye 
Remedy  Co.  , 


Devotees   o!    Auto   Sport — encounter    Cutting    Winds 

—  Dust  and  Cinders.    Wise  ones  apply  Murine  after  other  ablutions  and 
their  Eyes  respond  to  the  soothing  "Two  Drops." 

Greater  Eye  Ills  are  thus  Prevented.     Try  Murine. 


TABLE  OF  CONTENTS 

SALADS  AND  SALAD  DRESSINGS— Continued 

Artichoke  and  Sauce  Hollandaise  Page  105 

Oysters  with  Forcemeat  and  Ham  Page  106 

Chicken  Terrapin   Page  106 

Fish  Timbales   Page  106 

Halibut  Timbales   Page  107 

Fish  Entree    Page  107 

Eggs  a  La  Valentine  Page  107 

Creme    Frete    Page  108 

Orange  Cream  Fritters  Page  108 

Egg   Timbales    Page  108 

Stewed  Bananas  in  Sherry Page  109 

PUDDINGS  AND   SAUCES    Page  112 

Marshmallow   Pudding    Page  112 

Peach  Snow  Balls   Page  112 

Prune  Souffle   Page  112 

Fig   Pudding    Page  112 

Peaches  Manhattan  Style  Page  113 

Chocolate    Pudding    Page  113 

Prune  Souffle   Page  113 

Orange  Charlottes Page  113 

Caramel  Pudding   Page  114 

Huckleberry  Pudding   Page  114 

Cream  Tapioca  Pudding  Page  114 

Apple  Balls  Page  115 

Caramel   Charlotte  Russe    Page  115 

Stewed  Date  Pudding  Page  115 

Lemon    Dumplings    Page  116 

Fig   Sweetmeat    Page  116 

Sponge  Bananas    Page  116 

Pineapple   Cream    Page  116 

Old-Fashioned  Wine  Jelly   Page  116 

Strawberries  en   Surprise    Page  117 

Steam^ed   Figs    Page  117 

Macaroon  Surprise  Page  117 

Sunderland    Pudding    Page  117 

Queen  of  Puddings    Page  118 

Gelatine  Rice   Page  118 

Angel  Charlotte  Russe  Page  118 

Bread   Pudding    Page  119 

Sweetmeat    Pudding    Page  119 

Steam  Pudding   Page  119 

Raisin  Puffs   Page  119 

Lemon   Rice  Puddings Page  120 

Fruit    Mousse    Page  120 

Pudding  a  La  Creme  Page  120 

Chocolate    Pudding    Page  120 

Maple   Parfait    Page  121 

Baked  Indian  Pudding  Page  121 

Steamed  Fruit  Pudding  in  Cups  Page  121 


Bowman  Dairy  Oompainy 

MILK  BOTTLED  IN  THE  COUNTRY 


CHXCAQO 


Finest  Cream  Butter  Churned  Daily 

Choicest  Buttermilk 

Perfectly  Pasteurized  Plilk 

EVANSTON 


OAK  TABS 


TABLE  OF  CONTENTS 

PUDDINGS  AND   SAUCE 8— Continued 

Orange  Marmalade  Pudding  Page  121 

Nut  Pudding    Page  122 

English  Plum  Pudding  Page  122 

Cherry   Pudding    Page  122 

English  Plum  Pudding Page  123 

Tapioca   Pudding    Page  123 

Prune    Whips    Page  123 

Marshmallow  Pudding,  No.  1  Page  123 

Marshmallow  Pudding,  No.  2   Page  124 

Salpicon  of  Fruit  Pa^e  124 

Spanish  Cream   Page  125 

PIES  AND  PASTRY Page  128 

Pie   Crust    Page  128 

Lemon  Pie  Pilling  , Page  128 

Pumpkin  Pie   Page  128 

Pumpkin  Pies   Page  129 

Lemon   Pie    Page  129 

Chocolate   Pie    Page  129 

Mince   Meat    Page  129 

Mince   Meat    Page  130 

Queen  Apple  Pie    ' Page  103 

Marlborough   Pie    Page  130 

FROZEN  DESSERTS  Page  133 

Lemon  Ice  Cream   Page  133 

Pistachio  Ice  Cream   Page  133 

Frozen  Pudding Page  133 

Collins'    Cream    Page  134 

Tortoni,  A  Frozen  Dessert Page  134 

Frozen   Apricots    Page  13  i 

Frozen  Coffee  Custard   Page  135 

Coffee  Puff   Page  135 

Chilled  Red  Raspberry  Peaches Page  135 

Maple  Bisque   Page  135 

Maple  Mousse Page  135 

Fruit   Sherbet    Page  136 

Mint  Sherbet   Page  136 

Grape  Ice    Page  136 

CAETE    Page  139 

Good  Cake  for  Common  Use  Page  139 

Eggless,  Butterless  and  Milkless  Cake Page  139 

Good  Yellow  Cake Page  139 

Sponge   Cake    Page  140 

Mocha  Cake   Page  140 

Cocoa  Cake  Page  140 

Orange  Cake    Page  141 

Mocha  (Coffee)  Frosting  Page  141 

Chocolate  Cake  with  Cocoanut Page  141 


AA/^E  are  particular 

buyers  and  we 
like  to  serve  particular 
people. 

Our  Specialties: 

The  choicest  of  Fresh  Fruits 

The  daintiest  of  Fresh  Vegetables 

The  fanciest  of  Fresh  Poultry 


I 


W.  J.  O'CONNELL 

Grocer 

Tel.  2188        926  Davis  Street 


TABLE  OF  CONTENTS 

CaTce — Continued 

Apple  Sauce  Cake Page  141 

Potato  Flour  Cake  Page  142 

Spice  Cake   Page  142 

Coffee   Cake    Page  142 

Cream  Almond  Cake  Page  142 

Fruit  Cake   Page  143 

Real  Lady  Baltimore  Cake  Page  143 

Angel  Food  Cake   Page  144 

Fruit  Cake   Page  144 

Loaf  Spice  Cake  Page  144 

Hermit  Cookies  i'age  1^5 

Sunshine  Cake Page  145 

Cup   Cakes    Page  145 

Doughnuts    Page  146 

Cookies    Page  14S 

Sugar  Cookies   Page  146 

Walnut  Cookies  Page  146 

Peanut  Cookies  Page  146 

Oatmeal  Cookies   Page  147 

Chocolate   Cookies    Page  147 

Lace  Cookies   Page  147 

Chocolate   Cookies    Page  147 

Hermits    Page  148 

College  Girls'  Brownies   Page  148 

Sponge   Cake    Page  148 

Delicious  Ginger  Drops   Page  148 

Cheese  Cakes   Page  149 

Sand    Tarts    Page  149 

Chocolate  Jumbles   Page  149 

Orange  Cake    Page  1-!  9 

Nut   Cakes    Page  150 

Marguerittes    Page  150 

Filling  for  Cream  Chocolate  Cake Page  150 

Fruit  Bran  Cookies  Page  150 

CA:SDY    Page  151 

Maple  Fudge    Page  151 

Divinity    Candy    Page  151 

Ice  Cream  Candy  Page  151 

Sea  Foam    Page  151 

Butter-Scotch     Page  152 

Glazed  Fruits  and  Nuts Page  152 

Peppermints    Page  152 

Peanut    Nougat    Page  152 

Cocoanut  Candy    Page  152 

Pralines    Page  153 

Divinity  Fudge   Page  153 

Chocolate  Cream  Taffy  Page  153 

Fudge    Page  153 

Chocolate  Fudge   Page  154 


TASTY  HONE  DECORATIONS 
SL'S::  TASTY  DISHES 

ART  LEATHERS 

May  be  used  for  table  covers,  den  deco- 
rations, mats,  center  pieces,  pillow  covers,  card 
cases,  collar  bags,  hand  bags,  etc.  according  to 
your  ingenuity. 


Velvet 

Sheep  ^^^^^^^^^^^^^F 

^l^^^^^^^^^^^r  Large 

Calf  ^^^^^^^^ 

Variety 
Hair  ^^^^^^^^^ 

Calf  fli^^^^^^A. 

Tooling      *^^^^^^^^  ^«^<»" 

Calf 


We  solicit  your  patronage.    Small  orders  ap- 
preciated.   Please  favor  us  with  a  call. 

ART  DEPARTMENT  OF 

WILDER  &  COMPANY 

226-228  W.  Lake  Street,  CHICAGO 


TABLE  OF  CONTENTS 

CANDY— Continued 

Pecan  Candy   Page  154 

Buttercups     Page  154 

LUNCHEON  DISHES    Page  157 

Spiced   Salmon    Page  157 

Eggs   Tivoli    Page  157 

English    Monkey    Page  157 

Egg  Vermicelli    Page  158 

Omelette    Page  158 

Spanish  Omelette   Page  158 

Atken's  Goulashe   Page  159 

Egg  Omelette  Page  159 

Finnan  Haddie  in  the  Chaffing  Dish  Page  159 

Cheese  Toast  With  Bacon  Page  159 

Rarebit    Page  160 

Cream   Toast    Page  160 

French    Toast    Page  160 

SANDWICHES    Page  163 

Sandwiches   Page  163 

Brown  Bread  Sandwiches   Page  163 

Boston  Baked  Beans  and  Brown  Bread  Sandwiches Page  163 

Striped  Bread  Sandwiches Page  163 

Toasted  Ham  Sandwiches  Page  164 

Sardine  and  Egg  Sandwiches  Page  164 

Egg  and  Cheese  Sandwiches  Page  164 

Filling  for  Sandwiches  Page  164 

Cucumber   Sandwiches    Page  164 

Egg  Salad  Sandwiches  Page  165 

PICKLES  AND  PRESERVES  Page  168 

English    Chow-Chow    Page  168 

Tomato  Catsup   Page  168 

Christmas   Pickles    Page  168 

Sour  Pickles Page  169 

Walnut  Catsup Page  169 

Cucumber   Pickles    Page  169 

Small  Cucumber  Pickles   Page  170 

Chili    Sauce    Page  170 

Uncooked  Cucumber  Relish   Page  170 

Chili  Sauce  Page  171 

Small  Cucumber  Pickles Page  171 

Cucumber   Pickle    Page  171 

Currant  Relish    Page  171 

Orange   Marmalade    Page  172 

Conserve Page  172 

Dundee  Marmalade   Page  172 

Orange   Marmalade    Page  172 

Grape  and  Raisin  Conserve  Page  173 

Tomato  Marmalade   Page  173 


I  THOROUGHLY  RELIABLE  | 

^    THE  BEST  RESULTS  ARE  OBTAINED  ^ 

^                            BY  USING  » 

X  X 

I     Baker's  | 

I  Chocolate  | 

X          r7^        (Blue  Wrapper,  Yeflow  Label)  5£ 

V        ^^X    '"  n^fiking  Cakes»  PieSj  Puddings,  ^ 

X        ^^^     f2,    '^^^^(■"d*  '^^  Cream,  Sauces,  ^ 

3€        ^^^^^^   Pudges,  Hot  and  Cold  Drinks  ^ 

X      ^^BIR/       ^^^  more  than  132  years   this  §5 

K      M  IfjviTOiV       chocolate  has  been  the  standard  ^ 

55     jffl     \\i\l|\      ^^^   purity,    delicacy    of    flavor  55 

58     /1|       il|l|\     ^^^  uniform  quality.  54 

«^     f ^ll      I'  I       1 1\      53  Kighest  Awards  in   Europe  and  America  fOi 

X       '^  1     I  i    f   I  m X 

X    am  I      #  /  '  ]m    "^^^  trade-mark,  "La  Belle  Chocolatiere,"  & 

S    Hill     /  llj  ||f//lfi    ^^  every  genuine  package.      A  beautifully  |^ 

sS    iSHl  I  nil  i,'»  '^  1  fflM    illustrated    booklet    of    new    recipes    for  K 

[^                     '^■'^           Home  Made  Candies  and  Dainty  Dishes  3i( 

W        u.  s.  rat.  Office        sent  free.     Drop  a  Postal  to  5C 

5«       Walter  Baker  &  Co.  Ltd. 

55     Established  1780  DORCHESTER,  MASS. 

55 

V^KJC  KJtsuK  Jixsut  v^  v^  V' V^V^  V  VV^  V*  V*  V^'V' V^V^  V*  V^V^'W* 


TABLE  OF  CONTENTS 

PICKLES  AND  PRESERVES— Continued 

Grape  Fruit  Marmalade  Page  173 

Pickled  Cherries   Page  173 

Sweet  Tomato  Pickle   Page  174 

Gooseberry   Tutti   Frutti Page  174 

India   Relish    Page  174 

East  India  Preserves   Page  174 

Jim  Jam    Page  175 

Currant  Jelly  with  Cherries  Page  175 

Raspberry   Vinegar Page  175 

Rhubarb  Marmalade   Page  175 

Currant  Jelly  Page  175 

Pickled  Watermelon  Rind   Page  176 

Quince  and  Cranberry  Jelly   Page  176 

Crab  Apple  Jelly  Page  176 

Apple   Butter    Page  176 

Spiced  Crab  Apple  Jelly   Page  177 

Jellied  Currants   Page  111 

Cranberry  Relish   Page  177 

Apple  Ginger   Page  177 

Quince  Jam    Page  178 

Strawberry  Jam    ' Page  178 

Red  or  Black  Raspberry  Jam  Page  178 

Four  Fruit  Jam   Page  178 

Brandy   Peaches    Page  178 

Preserved  Grapes   Page  179 

Pineapple  and  Strawberry  Preserves  Page  179 

Spiced  Grapes   Page  179 

Spiced  Pears    Page  179 

Peach  Jam    Page  180 

Gooseberry  and  Raisin  Conserve  Page  180 

Apricot  Jam  Page  180 

RECIPES  FOR  INVALIDS  AND  INFANTS  Page  183 

Individual  Cream  Soups   Page  183 

Queen   Soup    Page  183 

Corn  Soup  Page  183 

Potato   Soup   Page  183 

Veal  Broth Page  183 

Individual  Tray  Recipes   Page  184 

Toast  Water  Page  184 

Barley   Water    Page  184 

Wine  Whey    Page  184 

Lemon  Whey   Page  184 

Clam   IVater    Page  18 1 

Omelette Page  184 

Cocoa    Page  185 

Brandy  Cocoa    Page  185 

Cocoa  with  Egg Page  185 

Albumen   Water    Page  185 

Orange   Albumen    , , , ,  Page  18& 


TABLE  OF  CONTENTS 

RECEIPTS   FOR  INVALIDS    AND   INFANTS— continued 

Sherry    Albumen    Page  185 

Egg  and  Beef  Broth  Page  185 

Health  Bread  Page  186 

Oatmeal  Water   Page  186 

Vegetable  Puree  for  Children  Page  186 

Bran   Muffins    Page  186 

Bran   Bread    Page  187 

HOUSEHOLD   HINTS    Page  190 

Grease  on  Silk Page  190 

Fruit  Stains  and  Mildew Page  190 

Gold  Braid   Page  190 

To  Take  Rust  Spots  out  of  White  Goods Page  190 


Table  of  Weights 

2      cups  butter   (packed  solidly)    -    -    -    -  = 

4         "      flour    (pastry) = 

2         "      granulated   sugar = 

2%      "      powdered         " - 

3%      "     confectioners'   sugar = 

2%      "      brown   sugar    --.-.-.-  = 

2%      "     oatmeal         = 

4%      "      rolled    oats = 

2%      "     granulated  corn  meal       -    -    -    -  = 

4%      "     rye    meal = 

IVs      "     rice = 

4%      "      graham    flour        = 

3%      "      entire  wheat  flour = 

41/3      "      coffee        = 

2  "     finely   chopped   meat = 

9  large  eggs = 

1  square  Baker's  chocolate = 

Va  cup  almonds  blanched  and  chopped   -    -  = 
A  few  grains  is  less  than  one-eighth  teaspoon, 

3  teaspoons = 

16  tablespoons = 

2  tablespoons  butter = 

4  tablespoons   flour = 


pound. 


ounce. 


tablespoon 

cup. 

ounce. 


'** 


List  of  Advertisers 


Page 

State   Bank  of   Evanston    8 

The  Quality   Store    9 

W.  H.  Cook  Co 9 

Chapin   &   Nelson    9 

Scholle    Furniture    Co 10 

Thomas  E.  Connor   11 

John  Westreicher    11 

Randlev's    12 

W.  H.  Powers  Co 13 

G.  C.  Scheibe 13 

The  Fair    14 

The  Washington  Laundry  15 

The  Evanston  Decorating  Co 15 

Chas.  W.  Triggs  Co 15 

City  National  Bank   16 

Borden's     17j 

Fred  Strauss  17 

Rosenberg's    17 

Torcom   Bros 18 

Peabody  Coal  Co l.^ 

Pure  Food  Supply  Co 19 

Mutual  Laundry  Co 19 

H.  Ropinski  &  Co 20 

Woman's  Exchange  21 

John    Weiland    21 

A.  S.  Van  Deusen   21 

F.  E.  Foster  &  Co 22 

Ayrshire  Co 23 

Geo.  P.  Mills  23 

Galitz  &  Mahon   23 

Hunt    Brothers    Co 192 

Hinckley  &  Schmitt  193 

Jones   Dairy  Farm    194 

Thomas  E.  Connor   196 

Tildesley  &  Co 198 

Murine  Eye  Remedy    200 

Bowman  Dairy  Co 202 

W.  J.  O'Connell   204 

Wilder  &  Co 206 

Baker's  Chocolate    208 

Dr.  Price's  Baking  Powder   210 


